Cold Cherry Soup

Ingredients

2 Asian Pears, peeled & chopped

2 pounds cherries, chopped

1 tablespoon cornstarch

2 cups nonfat buttermilk

2 tablespoons fresh lime juice

1/4 cup Crème fraîche (a dollop for each bowl)

Method:

Place the chopped Asian pears and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the Asian pears and cherries are soft enough to puree, about 30 minutes.

Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.

Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice and add a dollop of Crème fraîche.