Meggy Leves (Sour Cherry Soup)

Excerpted with permission from The Jewish Cookbook by Leah Koenig, Phaidon Books, 2019

3 cups fresh or thawed frozen sour cherries, pitted
1 cup pure sour cherry juice (not from concentrate)
1 cup water
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 cinnamon sticks
1 cup heavy cream
Sour cream and ground cinnamon, for serving

1. Add the cherries, cherry juice, water, sugar, salt, and cinnamon sticks to a medium saucepan set over medium-high heat. Bring to a boil then turn heat to medium and simmer, stirring occasionally, for 5 minutes. Remove from heat and transfer soup to a nonreactive bowl. Let cool to room temperature, then cover and refrigerate until fully chilled, at least 2 hours or overnight.

2. Just before serving, slowly pour the heavy cream into the soup and stir to combine. Divide soup between bowls and serve with a dollop of sour cream and a sprinkle of cinnamon.

Blended Variation: Scoop about 1 cup of cherries out of the chilled soup and set aside. Add the heavy cream to the soup and use a hand blender to blend. Add the reserved whole cherries back to the soup and serve topped with sour cream and cinnamon.

Serves 6

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