Cherry soup from Sonora Room at Burrowing Owl Estate Winery

Cherries aren't just for desserts, salads and cocktails. Try it in a soup.

by Twyla Campbell

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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.

 

4 cups apple juice
1/2 white onion, cut into quarters
3 cups whole basil leaves
2 1/2 lb pitted fresh cherries
sea salt and freshly ground black pepper

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.

 

Garnish

100 g soft goat cheese
2 to 3 basil leaves, chopped, plus more for garnish (or a handful of microgreens for garnish)
1 tbsp pumpkin seeds, roughly chopped
1 tbsp roasted sunflower seeds, roughly chopped

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.

 

Yield:
4 to 6 servings

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