Cold Cherry Soup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-12 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds pitted tart cherries (canned, frozen or fresh) 1/2 cup orange juice water
3 tablespoons cornstarch 1/2 cup Riesling wine 1 teaspoon ground cinnamon
1/8 teaspoon ground allspice 1/4 cup packed brown sugar 1 cup whipping cream
1 to 1-1/2 cups sour cream lemon slices and parsley leaves for garnish



1 Drain cherries, if using canned or frozen, reserving liquid. Process cherries in blender or food processor until finely chopped; drain, reserving liquid.
2 Measure reserved cherry liquid; add orange juice and enough water to make 2 quarts. Transfer to large saucepan.
3 Mix cornstarch with 1/2 cup of the cherry liquid in small bowl until smooth; stir into saucepan. Stir in wine, cinnamon, allspice and chopped cherries. Cook, stirring constantly, over medium heat until mixture thickens and bubbles for 3 minutes.
4 Remove from heat; stir in sugar. Transfer to large bowl. Gradually stir in whipping cream; refrigerate, covered, until cold, several hours.
5 Serve soup with sour cream; garnish with lemon slices and parsley.
6 NOTE: To serve as a dessert, increase sugar to taste; omit sour cream and garnish. Serve with sweetened whipped cream sprinkled with ground nutmeg.

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