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A bright, sweet-tart soup that chills beautifully and makes a refreshing start or finish to a spring meal.
3 cans sour pitted cherries (with juice)
3 cans water
1/2 cup sugar (adjust to taste)
1 egg yolk (optional)
In a pot, combine the cherries and their juice with the water and sugar.
Bring to a boil, then reduce to a simmer and cook for about five minutes.
Remove from heat and allow the soup to cool slightly.
Optional – for a velvety finish: In a small bowl, beat the egg yolk well. Slowly add a few tablespoons of the somewhat cooled off soup, whisking constantly. Continue adding small amounts of soup, a little at a time, until the yolk mixture is the same temperature as the soup. Slowly stir the tempered yolk back into the soup, mixing well. Do not return the soup to a boil, or the egg will curdle.
Chill completely before serving.
Styling and photography by Penina Spero
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