Back when Prague didn’t have one single soup bistro, I really wanted to open one of my own. They had them everywhere else! (I mean in other countries.) Soups hit the spot for me. They’re a quick fix (at least when it comes to consuming them), warming in the winter, refreshing in the summer, and help you stock up on liquids. You can play around with different combinations and adapt them to seasonal produce.
In Vienna, I happened upon Suppito. Right off the bat, they sparked my interest for several reasons. First, their name was very similar to what I originally had in mind. Second, it was founded by two women far removed from the culinary world (a doctor and a gallerist). They went wild with variations, and their lovely bistro had the kind of open kitchen that I wanted, as well.
I even took a trip to the Hygienic Office to find out which of the things they can do in Vienna I wouldn’t have been able to do in Prague, because of the overly stringent Czech laws. I also founded a web page, which I later lost thanks to the infinite inventiveness of others… Alas, I don’t own a soup bistro, and I probably never will, because life is taking me in a different direction. In the meantime, soup bistros have been opened by others, although they still do it differently… from the way I would.
That inspiration has no bounds is proven by this Suppito recipe, which was shared with me during their cooking course. It’s one of only three cooking courses that I’ve ever taken, mostly for research purposes. Call it a soup or a dessert. The most important thing is the taste!
Cold Cherry Soup with Red Wine
Preparation 15 min. + chilling
500g pitted cherries
250ml dry red wine
half of lemon
2 tbsp lemon juice
big pinch of cloves
Mix water, wine, finely grated lemon peel, sugar, lemon juice, cloves and kudzu in a pot. Whisk it until kuzu dissolves.
Bring to boil while stirring. Add half of the cherries, cover it and boil for another 10 minutes. Puree fine.
Return to the stove, add the rest of cherries and boil for 2 minutes.
Let it cool down and chill in the fridge.
Inspirace: Suppito Wien