Chilled Black Cherry Soup With Asbach Uralt Crème Fraîche Recipes

CHILLED BLACK CHERRY SOUP WITH ASBACH URALT & CRèME FRAîCHE

Steps:

• Remove the stems and pits from the cherries but do not discard. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. Keep the other half of the pits intact.
• In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
• Remove from heat and strain the liquid through a fine-mesh sieve. Return the liquid to the pan. Stir in 1 cup of the crème fraîche and all but one-quarter of the cherries. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
• In a food processor or blender, purée the cherry mixture until smooth. Refrigerate until cool, and then whisk in the Asbach Uralt. Chill until ready to serve.

CHILLED GERMAN BLACK CHERRY SOUP

Steps:

• Remove the stems and pits from the cherries but do not discard.
• Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
• Keep the other half of the pits intact.
• In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
• Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
• Remove from heat and strain the liquid through a fine-mesh sieve.
• Return the liquid to the pan.
• Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries.
• Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
• In a food processor or blender, purée the cherry mixture until smooth.
• Refrigerate until cool, and then whisk in the Asbach Uralt.
• Chill until ready to serve.
• Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries.

COLD CHERRY SOUP

Steps:

• Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
• Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
• Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

CHILLED BEET-AND-SAUERKRAUT SOUP WITH HORSERADISH AND CRèME FRAîCHE

Steps:

• Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they're large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
• When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
• Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you're using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
• Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

CHILLED FRESH CHERRY SOUP

Steps:

• Whisk together the cornstarch, broth and juice in a medium pot. Stir in the cherries and set over medium-high heat. Bring mixture to a boil, then reduce the heat and simmer, stirring, for 3 minutes more. Transfer the mixture to a blender and purée until smooth. Pour the soup into a glass bowl, stir in the vinegar and refrigerate until chilled, about 4 hours. To serve, season to taste with salt, spoon into individual soup bowls and garnish with fresh cherries and a dollop of crème fraîche.

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
• Roast for 30 mins, turning once during cooking, until golden and soft.
• While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
• Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
• Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
• Return to the pan, gently reheat, then season to taste.
• Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.