Cherry orange soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh cherries |
| 2 | cups | Orange juice |
| ¼ | cup | Honey |
| ¼ | teaspoon | Ground cinnamon; =OR=- cardamom |
| 2 | tablespoons | Cornstarch water |
| Plain yogurt; =OR=- low-fat sour cream | ||
| Mint sprigs | ||
Directions
Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender. Heat cherries, orange juice, honey and cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998