Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Red currants |
| 6 ounces | Black currants |
| 6 ounces | Cranberries |
| 1½ cup | Med.-dry white wine |
| ½ cup | Sugar |
| 1 \N | (2-inch) cinnamon stick |
| \N \N | Finely grated peel and juice of 1 orange |
| 1¼ cup | Water |
| 1 \N | Tablespoon. creme de cassis liqueur |
| ⅔ cup | Dairy sour cream |
| \N \N | Black currant leaves to decorate with |
In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon, orange peel and juice and water to boil. Lower heat, and cook gently until fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food processor, puree fruit and liquid. press a nylon sieve to remove seeds.
Cool, then refrigerate 1½ hrs. Stir creme de cassis into soup, then pour into 4 to 6 chilled bowls. carefully place a spoonful of sour cream on each serving, and use a skewer, feather the sour cream attractively. Decorate with black currant leaves and serve immediately. Makes 4 to 6 servings.