Cold Cherry Soup
|Sour red cherries||1 Pound, pitted (or 1 can (16 ounces) pitted sour red cherries)|
|Dry red wine||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||2 1⁄2 Cup (40 tbs)|
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.