Cherry soup à la Maxim's from Chez Panisse Fruit by Alice Waters

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on May 29, 2025

    Beautifully ripe cherries led me to this recipe and it sounded intriguing. It requires you to pit the cherries, then smash the pits (which required a hammer) and steep them together in the chicken or veal stock. To be honest it tasted as weird as it sounds. I used my homemade chicken stock (which could have had to many other flavors in it) but the flavors never really married. It had added sugar and I am not sure where Alice Waters was going with this—sweet or savory? It can be served either hot or cold, so I will try it again tomorrow when it is cold. So far, not a repeat for me.

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