Instructions: Melt the butter in a large saucepan. Stir in the flour, salt, and cayenne pepper and continue stirring into a roux. Pour in the stock and whisk until it boils and is slightly thickened. Stir in the walnuts and bay leaf and simmer, partly covered, for 15 minutes. Add the cream, sour cream, and rub the thyme into the pot. Simmer 2 minutes.

When ready to serve, remove the bay leaf and add the cherries. Let heat through for a minute or so, then ladle into bowls and serve immediately.

Serve hot to 4 to 6 people.

Comments: You want unusual? This is unusual. Also delicious, light, and beautiful to see in flat soup plates. An excellent first course to a meal of game, duck, or lamb shanks.

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