Cold Cherry Soup
One rule of thumb governing utensil purchases is to consider the cost of the item in relation to how often you'll use it. Since cherry season is so short, a pitter scores pretty low on the price-use ratio. But the formula is badly flawed, not taking into account how this gadget affects your life when you put it to use. By that reckoning, if owning a cherry pitter moved you to make this soup just once a year, it'd be worth the ten dollars or so you can expect to pay for it.
Refrigeration/Freezing: Refrigerate up to 3 days. Freeze up to 6 months.
Recipe information
Total Time
About 4 hours, including time to chill
Yield
Serves 4
Ingredients
Equipment:
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
