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.
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