Cold Cherry Soup 1

Ingredients

3 lb tart cherries canned, fresh 1 or frozen 1/2 cup wine vinegar 3 tbsp cornstarch 1 tsp cinnamon 1 cup heavy cream 1 cup sour cream	Advertisements

Preparation
 
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.

 

 
Servings:
1

 

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