INGREDIENTS:

2 pt. cherries, preferably bing variety for their balance of sweet and acid, cut in half, stemmed and pitted

2 shallots, peeled and cut into ½”-thick slices

1 large garlic clove

1 ½ Tbls. fresh thyme leaves, plus more for garnish

Salt & pepper to taste

1 Tbls. olive oil

1-1 ½ cups vegetable stock or water

Salt and black pepper, to taste

½ Tbsp. white balsamic vinegar, or more as needed

Fried Shallots (for garnish):

1 small shallot, peeled

Vegetable oil, as needed

Salt, as needed

Extra Virgin Olive Oil, for garnish (optional)

PROCEDURE:

Preheat your oven to 450°F 

Toss the cherries, shallot, garlic, and 1 ½ Tbls. of thyme leaves in olive oil; transfer to a baking sheet, lined with parchment paper or a silicone baking mat. Spread the cherries out in an even single layer, trying to get as many pieces as possible to be cut side down. Roast for 25-30 minutes, or until softened and browned (the juices should thicken and really caramelize). Rotate once or twice during the cooking process for more even coloring.

Meanwhile, for the Fried Shallots: Thinly slice the shallots, crosswise, into 1/8” slices with a sharp knife or on a sharp mandoline. Separate out into individual rings and gently pat dry with paper towels.

Add shallot rings to a pan large enough to lay in a single layer. Pour in just enough oil so the shallot rings just float above the pot’s bottom surface.

Heat the oil over low temperature and cook, stirring often. Continue to fry until light golden brown. *Shallots could continue to darken after removed from the heat, so remove from oil allowing for carry over cooking*. Remove to drain on paper towels and season with salt to taste, set aside.

When the cherry mixture is browned, puree in a blender, adding the veg stock incrementally, until you reach your desired consistency. Ideally we are looking for a soup that is smooth and thickened, but not so thick that it piles up on itself if drizzled, it should quickly incorporate and disappear to a smooth surface.

Season and adjust with salt, pepper and white balsamic vinegar.

Bowl the soup and garnish with the fried shallots and a light sprinkle of thyme leaves, add a little drizzle of extra virgin olive oil if desired.