Cherry Soup

Ingredients

• 4 tbsp Unsalted butter (Original specifies 'size of a large egg' (approx 2 oz))
• 1 tbsp All-purpose flour
• 4 cups Water (2 pints)
• 1 lb Black cherries, fresh (Reserve a small handful of whole cherries for the finish)
• 4 pieces Whole cloves
• 2 tbsp Port wine (Optional)
• 0.25 tsp Almond extract (Modern substitute for crushed cherry kernels to ensure safety)
• 1 tbsp Sugar (Adjust to taste depending on sweetness of fruit)
• 4 pieces Sponge cakes, macaroons, or toasted bread sippets (For serving)

Instructions

1. 1Wash and stem the cherries. Set aside a small handful (about 8-10) of the nicest looking cherries for the final step. The rest will be used for the base.
2. 2In a saucepan, melt the butter over medium heat. Once melted, mix in the tablespoon of flour and stir continuously until the mixture is smooth and lightly browned.
3. 3Gradually pour in the water while stirring to prevent lumps. Add the main batch of cherries and the cloves. Bring to a boil, then reduce heat and let simmer until the fruit is quite tender and breaking down.
4. 4Press the soup mixture through a sieve into a clean bowl or pot. Use the back of a spoon to press the fruit pulp through, discarding the skins, stones, and cloves.
5. 5Return the strained soup to the heat. Add the port wine (if using), almond extract, sugar, and the reserved whole cherries. Bring to a boil again and simmer gently until the added whole cherries are tender.
6. 6Place toasted sippets (croutons), sponge cakes, or macaroons into a tureen or individual bowls. Pour the hot soup over them and serve immediately.