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Cherry Wine Soup

chef.tim.lee's picture
Ingredients
  Red wine 150 Milliliter (1 1/2 Deciliter)
  Cloves 2
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cherry
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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