Cherry orange soup

Yield: 6 Servings

Measure Ingredient
4 cups Fresh cherries
2 cups Orange juice
¼ cup Honey
¼ teaspoon Ground cinnamon; =OR=- cardamom
2 tablespoons Cornstarch water
\N \N Plain yogurt; =OR=- low-fat sour cream
\N \N Mint sprigs

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

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