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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. Serve hot to 4-6 people.

• 2 Tablespoons butter
• 2 Tablespoons flour
• salt and cayenne pepper
• 5 cups strong chicken or beef stock
• 1/2 cup black walnuts, chopped
• 1 bay leaf
• 3/4 cup heavy cream
• 3 Tablespoons sour cream
• 1/4 teaspoon thyme, rubbed into the soup between palms (more if you're using fresh thyme)
• 1/2 cup tart red cherries, pitted and drained

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.