Ingredients

Steps

• Crush the reserved cherry stones and wrap them in a muslin bag.
• Combine ingredients and the stone bag in a pan, bring to a boil, and simmer for 6 minutes.
• Remove from heat and allow to cool until just warm before removing the bag.
• Pulse the cherry mixture in a food processor until smooth.
• Pass the soup through a fine sieve into a bowl.
• Season with salt, pepper, and lemon juice.
• Serve warm with a swirl of sour cream and walnut bread.