Cold Cherry Soup
Cold Cherry Soup
Time: 30 mins
Ingredients
- 3 lbs tart cherries (frozen or canned)
- 1/2 cup wine vinegar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 cup heavy cream
- sugar, to taste
- sweetened whipped cream, to garnish
- cinnamon or nutmeg, to garnish
Directions
- 1 Drain cherries, if necessary, saving liquid.
- 2 Puree cherries and reserved liquid, if any, in blender or food processor.
- 3 Add enough water to cherry puree to make 2 quarts.
- 4 Add vinegar, cornstarch, and cinnamon.
- 5 Place in pan and cook, stirring constantly, until slightly thickened.
- 6 Remove from heat.
- 7 Add cream.
- 8 Season with additional sugar to taste.
- 9 Chill.
- 10 When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
- 11 **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.