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Cherry Soup

Ingredients
  Pitted sweet cherries/Frozen unsweetened cherries 4 Cup (64 tbs) (Black Cherries)
  Orange juice 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 2 1⁄2 Tablespoon
  Lemon juice 3 Tablespoon
  Honey 6 Tablespoon
  Cinnamon 1⁄8 Teaspoon
  Allspice 1⁄8 Teaspoon
  Yogurt 2 Tablespoon
Directions

Set aside 1 cup cherries.
Put remaining cherries and orange juice in electric blender and process until cherries are liquefied.
Heat cherry mixture to boiling.
There should be approximately 4 cups.
Dissolve cornstarch in lemon juice and add to soup, stirring until it is thickened.
Remove from heat, add honey and spices.
Cut reserved cherries in quarters and add to soup.
Chill completely and serve with a dollop of yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Healthy

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