Chef Stephen Blackburn is taking advantage of cherry season by serving this refreshing basil-laced soup at the Sonora Room at Burrowing Owl Estate Winery. Topped with seeds and goat cheese, this soup just needs a glass of the winery’s 2014 pinot noir to tie it all together.
Cherry season is short, eat your soup first.
In a blender, add all ingredients and blend until smooth. Push through a fine mesh strainer to remove any small pieces or particles. Season to taste with salt and pepper and serve chilled with goat cheese garnish.
Blend cheese with chopped basil and then stir the seeds through the mixture. Scoop 1 tbsp of mixture on top of each soup serving.
Chiffonade extra basil leaves and add a few strips (or a few microgreens) on top of the cheese. Serve.
- 4 to 6 servings