Cold cherry soup #1

1 servings

Ingredients

Quantity Ingredient
3 pounds Tart cherries canned, fresh
Or frozen
½ cup Wine vinegar
3 tablespoons Cornstarch
1 teaspoon Cinnamon
1 cup Heavy cream
1 cup Sour cream

Directions

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.

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