Cherry Street Jubilee

Summer brunch? Serve this chilled soup as a refreshing twist! Fresh dark cherries are all over the farmer’s market right now. Combined with lemon zest, they infuse a subtle, sweet red wine. We finish it with Greek yogurt for a little tang.  (Vegetarian)

Cherry Street Jubilee
(makes approx. 3 qts)
5 cups water
½ cup white sugar
½ cup cherry wine
¼ tsp salt
Zest of half a lemon
1 ½ lbs sweet dark cherries, unpitted
1 cup full fat plain Greek yogurt

Pit the cherries; add pits to a pot with the water and bring to a boil. Simmer 5 minutes. With a slotted spoon or sieve, remove pits from the water and discard. Add sugar, wine, salt, and lemon zest. Return to a boil over medium-high heat. Boil 5 minutes, then add cherries. Return to a boil, reduce heat to low, cover, and simmer 5 minutes. Remove from heat.
Place yogurt in a large bowl and slowly whisk in soup liquid, one ladle at a time. Chill completely and serve cold.

We named this soup for one of Chico’s original downtown streets, which many Wildcats have called home at one time or another (including the Soupinatrix). John Bidwell himself chose the moniker as part of his C-H-I-C-O grid pattern: Chestnut, Hazel, Ivy, Cherry, Orange! It’s almost as if he foretold the future of drunken college students trying to find their way to frat parties, then home again. Nice touch, JB.

Did you try making this soup? Let us know!

Here is our recommended jam for making Cherry Street Jubilee. Get down with your funky self.

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