Cherry Soup

Directions

1. 1
   If using fresh cherries, remove stem and pit.
2. 2
   Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
3. 3
   Remove cinnamon stick and discard.
4. 4
   Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
5. 5
   Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
6. 6
   Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
7. 7
   Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.