Roasted Cherry Soup

Roasted Cherry Soup
13th December, 2016

I simply love the taste of red cherries. It's a little bomb of natures finest flavour that explodes in your mouth

Roasting cherries brings out even more flavour and this is captured beautifully in this soup

Ingredients

For the soup

900g red cherries, pitted

5 tbsp sugar

2 tsp olive oil

Salt, just a pinch

200 mls cold water

2 tsp corn flour

80 mls freshly squeezed orange juice

1 lemon, zested

For the garnishes

1/2 cup whole almonds, roughly chopped in the food processor

2 tsp butter, melted

1 tbsp sugar

2 pinches of sea salt

4 tbsp mascarpone cheese at room temperature

2 tbsp single cream

Method

Preheat the oven to 180.

Pit the cherries and place them in an oven proof baking dish. Sprinkle with 1 tbsp of sugar, all the olive oil sea salt. Mix well and roast for a good 20 minutes

Combine the cold water with the corn flour in a sauce pan and add the remaining 4 tbsp of sugar. Bring to a simmer for a few minutes until slightly thickened

Add the roasted cherries and all the juices in a blender with the orange juice, lemon zest, and about two thirds of the corn flour mixture

Blend until the mixture resembles a pancake batter consistency. To adjust the thickness judt add some additional orange juice if needed

When ready, chill in the fridge

Make the garnishes

Heat the oven to 120 degrees

Melt the butter and add the sugar and salt

Place the roughly chopped almonds on a baking tray and spoon over the melted butter Bake until roasted for 10 minutes

Let cool and place into an airtight container

Just before serving, whisk together the mascarpone with light cream to a pourable consistency

To serve, spoon the soup into bowls, add a swirl of the mascarpone mixture and sprinkle with a the crushed almonds