Instructions: Pit about 1 1/2 cups cherries. Reserve pits. Put pitted cherries in a food processor and process to a coarse puree. Crush reserved pits with a sturdy mortar and pestle, or wrap in cheesecloth and crush with a hammer on a cutting board.

Skim any fat from stock and bring to a boil in a small saucepan. Stir in pureed cherries and crushed pits. Immediately remove from heat, cover and let steep 10 minutes.

Pit remaining cherries, discarding pits. Strain soup through a fine strainer.

Rinse pan and pour strained soup back into it. Add pitted cherries and a teaspoon of sugar; warm over low heat for 2 minutes, but do not allow soup to simmer. Add kirsch and season with salt and pepper; add more sugar if needed.

Serve hot or cold.

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