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Cherry Soup

fast.cook's picture
  Canned bing cherries 60 Ounce, undrained (Use Three 20 Ounce Or Four 16 Ounce Cans, Undrained)
  Claret wine 1 Cup (16 tbs)
  Cinnamon sticks 4 (1 Inch Piece)
  Lemon 1 , juiced
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Egg yolk 1 , well beaten

In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon sticks and lemon juice.
Heat, covered, on full power 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
Heat, uncovered, on full power 6 minutes or until thickened and smooth.
Blend until smooth
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 871 Calories from Fat 88

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 185.1 mg61.7%

Sodium 78.4 mg3.3%

Total Carbohydrates 171 g57.1%

Dietary Fiber 7.2 g29%

Sugars 3 g

Protein 13 g26.9%

Vitamin A 516.4% Vitamin C 822.2%

Calcium 35.4% Iron 34%

*Based on a 2000 Calorie diet

Cherry Soup Recipe