Ingredients

• 600 g cherries
• 2 tablespoons lemon juice
• 3 tablespoons brown sugar
• 1/3 teaspoon ground cinnamon
• 6 cloves
• 5 sprigs thyme + for garnish
• 1 cup water or vegetable stock
• 4 tablespoons 30% sour cream

Preparation

1. Pit the cherries, place in a pot, add lemon juice, sugar, and cinnamon. Wrap cloves in gauze and tie a knot, place in the pot with cherries (this makes it easier to remove cloves before blending the soup), add thyme.
2. Pour in water, mix, and bring to a boil. Cook over low heat covered for about 7 minutes. Remove cloves and blend into a cream, cool, and chill in the refrigerator. Serve with sour cream and thyme leaves.