Wild Cherry Soup from Wild Food by Roger Phillips
Put cherries, water, cinnamon and lemon zest in a saucepan and cook fast for 10 minutes. Process the lot through a blender and add the red wine which has been boiled with the crushed cherry stones ...
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Cooking tools:
- Blender
- Saucepan
- Fine-mesh sieve
- Microplane
- Stove
- Mortar and pestle
- Potato masher
- Serving bowl
Ingredients
- 2 1/2 cm (1 in) cinnamon bark, 300 ml (½ pint) red wine, preferably homemade
- 300 ml (½ pint) water
- 450 g (1 lb) stoned cherries – keep the stones
- zest of 1 lemon, a little dried mashed potato
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