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Cherry Soup

Canadian.Recipes's picture
  Water 1 Quart
  Frozen sweetened tart red cherries 2 1⁄2 Pound, slightly thawed
  Salt 1⁄2 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Egg yolks 3 , slightly beaten
  Dairy sour cream 1 Cup (16 tbs)

Bring the water to boiling in a large saucepan.
Add cherries and salt; bring to boiling; simmer, covered, 10 minutes.
Pour the cold water into a 1 pint screw-top jar.
Add flour; cover jar tightly; shake until blended.
Stirring constantly, slowly pour flour mixture into hot cherry mixture; bring to boiling, and cook 2 to 3 minutes.
Remove from heat; gradually add 1/3 cup hot soup to the egg yolks, stirring vigorously; blend into soup.
Stirring constantly, cook over low heat 3 to 5 minutes (do not boil).
Remove from heat.
Gradually add 1 cup hot soup to the sour cream, stirring vigorously; then blend into remaining soup.
Chill and serve cold, or serve hot, if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4434 Calories from Fat 509

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 30.8 g154.1%

Trans Fat 0 g

Cholesterol 674.9 mg225%

Sodium 1446.6 mg60.3%

Total Carbohydrates 940 g313.4%

Dietary Fiber 54.2 g216.7%

Sugars 755.1 g

Protein 15 g30.3%

Vitamin A 199.5% Vitamin C 3.4%

Calcium 85.3% Iron 17.1%

*Based on a 2000 Calorie diet

Cherry Soup Recipe