recipe and photo from here

 
It is cherry season here and as it is very hot, a nice cool and refreshing soup is required.This recipe is one that I make often and it always goes down a treat on a hot summer's day.
400g of pitted cherries1 tsp plain flour500ml of rosé wine1 vanilla pod1 cinnamon stick50g of soft brown sugar4 handfuls of flaked almonds4 tsp crème fraîche 1 lemon Method 1. In a large pot, combine the pitted cherries, flour, wine, sugar, cinnamon and the vanilla pod and bring to the boil. Once boiling, turn down the heat and simmer for 15 minutes 2.Remove the pot from the heat. Discard the vanilla pod and cinnamon stick and blend the remaining liquid in a blender until almost smooth,  3: Return the liquid to the pan and bring back to the boil. Remove from the heat and pass through a fine sieve. Set aside to cool  4:. Once cool, add the lemon juice to the pan and mix 5.To serve, divide the soup between 4 bowls and garnish with some toasted almonds, crème fraîche and the reserved cherries
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