1 qt. cherry juice
3 lbs. cherries, washed, stemmed and pitted
2 cinnamon sticks
pinch allspice, ground
pinch black pepper, freshly ground
2 T corn starch
2 raspberry vinegar
2 T lemon juice, fresh squeezed
1 cup blueberries
1/2 cup creme fraiche, or plain yogurt
Add first 5 ingredients to pot and bring to a boil, simmer for 20 minutes. Remove from heat, discard cinnamon and put through a food mill. Return to pot and bring to a slow boil. Combine vinegar, lemon juice and corn starch add to soup mixture, whisk until soup is thickened. Chill well. Serve in individual bowls and garnish with blueberries and a drizzle of creme fraiche.
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