Cherry Wine Soup
|Red wine||150 Milliliter (1 1/2 Deciliter)|
|Cinnamon stick||1⁄4 Inch|
|Orange||1⁄2 , rind thinly pared|
|Canned stoned cherries in syrup||450 Gram (1 Can, Morello Variety)|
|Sugar||1 Tablespoon (Adjust Quantity As Per Taste)|
|Water||1⁄2 Liter (Scant)|
|Cornflour||1 1⁄2 Tablespoon|
|Sour cream||2 Tablespoon|
Chilled fruit soups are popular in parts of Europe and make a refreshing change.
Put the wine, cloves, cinnamon and orange rind into a small saucepan and simmer gently for 5 minutes.
Strain the wine into a larger saucepan and add the cherries and their syrup, sugar and all but 3 tablespoons of the water.
Bring slowly to boiling point.
Blend the cornflour smoothly with the remaining water, stir into the soup and stir until boiling.
Simmer for 2 minutes, then turn into a basin and leave to cool, stirring occasionally.
Serve chilled, with a spoonful of sour cream in the centre of each bowl.