You are here: Recipes It > Recipes > Appetizers

 Advertisements

Cherry Soup

60 oz Canned bing cherries,

-undrained 1 c Claret wine

1 4 inch cinnamon stick

1 Lemon, Juice of

2 T Cornstarch

1/4 c Water

1 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 1/4 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.



 

Also see ...

 Advertisements
Noodles with Smoked Pork and Rosemary
Noodles with Smoked Pork and Rosemary
Ghosts in the Graveyard or Boo Cups
Ghosts in the Graveyard or Boo Cups
Coffee Can Pumpkin Bread
Coffee Can Pumpkin Bread
SUGARLESS  SPICE  CAKE
SUGARLESS SPICE CAKE
         

Permalink--> In : Recipes  -  Appetizers