Cherry Almond Soup

Cherries and almonds share a close botanical relationship and are used in many cuisines. This quick, vegan recipe develops their kinship into a highly enjoyable, delicately flavored soup. Using frozen cherries creates an instantly cold refresher for a hot-weather meal.

The menu suggestions we've made for Daily Special combos are wide-ranging, and this soup also pairs well with Japanese, Scandinavian, or Russian-style salads. It is excellent as dessert, too. Yields 6 cups, serves 4-6.

6 cups pitted frozen sweet cherries (2 pounds)
3 cups almond milk
1/4 cup pure maple syrup, or to taste [not really GRAP]
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon pure almond extract
fresh mint sprigs (optional)

Slice 1 cup of the cherries into halves and set aside. Combine the rest of the cherries, the almond milk, maple syrup, nutmeg, and almond extract and purée in batches in a blender until smooth. Stir in the reserved cherries.

Serve at once or chill. Garnish with fresh mint, if you like.

From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective