1. Remove the stems and pits from the cherries but do not discard. 2. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. 3. Keep the other half of the pits intact. 4. In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. 5. Bring to a boil over medium heat, and then cover and simmer for 10 minutes. 6. Remove from heat and strain the liquid through a fine-mesh sieve. 7. Return the liquid to the pan. 8. Stir in 1 cup of the crème fraiche and all but one-quarter of the cherries. 9. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally. 10. In a food processor or blender, purée the cherry mixture until smooth. 11. Refrigerate until cool, and then whisk in the Asbach Uralt. 12. Chill until ready to serve. 13. Drizzle the remaining 1/4 cup crème fraiche atop the soup and garnish with the remaining cherries. ---------------------------------------------------------------------------
Nutrition
Ingredients
