Rubis d'obsidien

This is the second cherry soup recipe that was inspired by the Larousse Gastronomique.
I wanted to make this super "Frenchy."
This is to be a dinner soup, for the 1st course.
Ingredients
1/2 pound cherries, pitted
3 tablespoon olive oil
1 tablespoon rosemary
1 tablespoon savory
1/2 cup fresh basil leaves
3 cup Merlot
1 cup chicken stock
3 cup boiling water
1 cup sour cream
1 stalk leek, thinly sliced
40 crosne, blanched, or 4 water chestnuts, peeled and diced
fresh fennel leaves for garnish
In a wok over high heat, begin sautéing cherries, rosemary, savory, and basil leaves in olive oil until basil leaves blacken
Reduce heat to medium. Pour in 1 cup of Merlot, and 1 cup of chicken stock. Let simmer while stirring constantly, until liquid is reduced to half.
Add remaining Merlot, boiling water, leek, and crosne. Let simmer until reduced by 1/2.
Ladle into soupbowls, and garnish with fennel leaves.warning.pngThe given value was not understood. warning.pngThe given value was not understood.
Category:Recipes