Tart cherry soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16-oz) tart cherries; with liquid |
| 1 | Stick cinnamon; 3-inches long | |
| 1⅓ | cup | Medoc (red) wine |
| ⅓ | cup | Sugar |
| 2 | cups | Heavy cream |
| ¼ | cup | Medoc |
Directions
Bring cherries, cinnamon, 1-⅓ cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and puree. Stir in cream. Add additional ¼ cup wine. Chill at least several hours before serving. Sprinkle a little ground cinnamon on each portion when serving.
TIME DOES NOT INCLUDE CHILLING
BEFORE SERVING.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .