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  • Cold Cherry Soup

    0 votes
    Cold Cherry Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lb pitted Bing or possibly tart cherries (canned, frzn or possibly fresh)
    • 1/2 c. fresh orange juice water
    • 3 Tbsp. cornstarch
    • 1/2 c. Riesling wine or possibly a sweet white wine of choice
    • 3/4 tsp grnd cinnamon
    • 1/4 tsp apple pie spice
    • 1/4 c. packed dark brown sugar
    • 1 c. whipping cream
    • 1 1/2 c. lowfat sour cream lemon slices and parsley leaves (optional)

    Directions

    1. Drain cherries, if using canned or possibly frzn, reserve liquid. Process cherries in blender or possibly food processor till finely minced; drain, reserving liquid. Measure reserved cherry liquid; add in orange juice and sufficient water if needed to make 2 qts. Transfer to large saucepan. Mix cornstarch with 1/2 c. of the cherry liquid in small bowl till smooth; stir into saucepan. Stir in wine, cinnamon, apple pie spice and minced cherries. Cook, stirring constantly, over medium heat till mix thickens and bubbles for 3 min. Remove from heat; stir in sugar.
    2. Transfer to large bowl. Gradually stir in whipping cream; chill, covered, till cool, several hrs. Serve soup with lowfat sour cream; garnish with lemon slices and parsley.
    3. NOTE: To serve as a dessert, increasesugar to taste; omit lowfat sour cream and garnish. Serve with sweetened whipped cream sprinkled with grnd nutmeg.

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