Cold Cherry Soup Meggy Leves Tspn00b

Ingredients

2 lb fresh cherries, pitted* 1 water 1 lemon slice, seeded 2 tsp cornstarch 2 tbsp sugar 3 tbsp sour cream	Advertisements

Preparation
 
*2 lb. canned pitted sour cherries may be substituted. Fresh cherries:
Place them in a saucepan and add approx. 1 1/2 c. cold water or
enough to cover cherries. Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can into the saucepan.
Simmer canned cherries for 5 minutes or until hot. Simmer fresh
cherries for 10 minutes or until they have softened; simmer either
with sugar and lemon. Remove from the heat.

Stir together the cornstarch and sour cream; pour the mixture into
the hot cherries. Return saucepan to the heat and stir until the
sour cream is well combined and the liquid has thickened. Do not let
the soup boil after the sour cream has been added. Cool and chill
the soup. Add additional sugar and lemon juice, if desired. Serve
chilled.

 

 
Servings:
1

 

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