Cherry soup

Yield: 8 servings

Measure Ingredient
60 ounces Canned bing cherries, undrained
1 cup Claret wine
1 \N 4 inch cinnamon stick
1 \N Lemon, Juice of
2 tablespoons Cornstarch
¼ cup Water
1 \N Egg yolk, well beaten

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.

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