Ingredients
3 c. cold water
2 tbsp. cold water
1 c. sugar
1 stick cinnamon
4 c. pitted fresh sour cherries or drained canned sour cherries
1 tbsp. arrowroot
3/4 c. dry red wine
1/4 c. heavy cream
Pinch freshly grated nutmeg
chunk bittersweet chocolate for shaving
Preparation
Step 1Combine 3 cups water, the sugar, and cinnamon stick in a 2-quart saucepan and heat to boiling over medium-high heat, stirring to dissolve the sugar. Add the cherries, reduce the heat to low, and simmer, partially covered, until the cherries are tender, about 35 minutes for fresh cherries and 10 minutes for canned cherries.Step 2Discard the cinnamon stick. Mix the arrowroot with the remaining 2 tablespoons water in a cup until blended; stir into the soup. Cook, stirring, until the soup has thickened and the broth is clear, 2 minutes. Pour the soup into a heat-safe 2-quart glass measure and cool to room temperature. Cover and refrigerate until cold.Step 3To serve: Stir the wine into the soup and ladle into bowls. Whip the cream and nutmeg just until it is slightly thickened and barely mounds on itself (it will not float on the soup if it is too stiff). Spoon some cream over the soup in each bowl. With a vegetable peeler, shave some chocolate over each serving.
