Cherry soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | ounces | Canned bing cherries, undrained |
| 1 | cup | Claret wine |
| 1 | 4 inch cinnamon stick | |
| 1 | Lemon, Juice of | |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 1 | Egg yolk, well beaten | |
Directions
1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.
2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.
3. In a small bowl, combine cornstarch and the ¼ cup water.
Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.