Chilled German Black Cherry Soup - cooking recipe

Ingredients

1 1/2 lbs ripe black cherries, un-pitted, divided (see note above)
2/3 cup fruity white wine
1 cinnamon stick
2/3 cup water
2 tablespoons sugar
1 grated lemon, juice and rind of
1 1/4 cups creme fraiche, divided
2 tablespoons brandy (German brand, Asbach Uralt)

Preparation

Remove the stems and pits from the cherries but do not discard.
Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet.
Keep the other half of the pits intact.
In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice.
Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
Remove from heat and strain the liquid through a fine-mesh sieve.
Return the liquid to the pan.
Stir in 1 cup of the creme fraiche and all but one-quarter of the cherries.
Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
In a food processor or blender, puree the cherry mixture until smooth.
Refrigerate until cool, and then whisk in the Asbach Uralt.
Chill until ready to serve.
Drizzle the remaining 1/4 cup creme fraiche atop the soup and garnish with the remaining cherries.