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Cold Cherry Soup

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Ingredients
  Sour red cherries 1 Pound, pitted (or 1 can (16 ounces) pitted sour red cherries)
  Sour cream 1
  Dry red wine 1 Cup (16 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Whole cloves 2
  Cold water 2 1⁄2 Cup (40 tbs)
  Cornstarch 1 Teaspoon
Directions

Combine cherries (and, if canned, cherry juice), wine, orange juice, lemon juice, sugar, cinnamon stick, cloves and 21/4 cups of the water (use only 1 1/4 cups with canned cherries) in an enamel lined saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Mix cornstarch with remaining 1/4 cup water and stir into soup.
Simmer 1 minute; remove cinnamon stick and cloves.
Whirl soup in a blender to puree.
Chill at least 3 hours.
Garnish each serving with a dollop of sour cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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