Not-So-Sour Cherry Soup


Recipe by Michael Procopio

Yield: 4-6 servings



  • 1 lb. fresh cherries pitted
  • 3⁄ 4 cup sugar
  • 1 quart water
  • 1/2 teaspoon salt
  • 1 tablespoon cardamom
  • 1 tablespoon cornstarch
  • 1⁄ 4 cup Amaretto
  • Juice of one lemon
  • Sour cream


  1. Bring water, sugar, cherries, and cardamom to a boil. Simmer for 30 minutes.
  2. Make a slurry of the cornstarch and two tablespoons of water. Pour into stewing cherries and stir until clear and slightly thickened.
  3. Remove about one cup of the cherries and purée. Add back into the pot. Add lemon juice, stir, and chill.
  4. Add Amaretto or other liqueur before service, stir, then pour into bowls.
  5. Place a generous dollop of sour cream on top and garnish with whatever you like
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