Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6 to 8
© Christina Holmes

How to Make It

Step 1    

In a medium saucepan, heat the 2 tablespoons of oil. Add the onion, fennel, garlic and a generous pinch each of salt and pepper and cook over moderately low heat until the vegetables are softened, 8 to 10 minutes. Transfer the vegetables to a blender and let cool.

Step 2    

Add the 1 pound of sour cherries, the buttermilk, sour cream, sugar and 1/2 cup of water to the blender and puree until smooth; season with salt and pepper. Transfer to a large bowl, cover and refrigerate until well chilled, at least 1 hour.

Step 3    

Ladle the soup into bowls and drizzle lightly with oil. Garnish with dill, parsley and a few cherries and serve.

Make Ahead

The soup can be refrigerated overnight.

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