Cold cherry soup #1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tart cherries canned, fresh |
| Or frozen | ||
| ½ | cup | Wine vinegar |
| 3 | tablespoons | Cornstarch |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Heavy cream |
| 1 | cup | Sour cream |
Directions
Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream.
Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.