Chilled Cherry Soup
|Pitted dark sweet cherries||1 Pound, drained|
|Water||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Whipped cream||2 Tablespoon|
1. Combine cherries, water, sugar, lemon juice, cinnamon in 2-quart Sauce Pan; bring to a simmer over medium heat; combine cornstarch, wine; add to cherry mixture, stirring until smooth; boil 2 minutes or until slightly thickened.
2. Ladle mixture into blender container; blend on low speed until smooth; chill; garnish with whipped cream. Makes 3 cups