Title: Cold Cherry Soup #1
Categories: Soup
Yield: 1 Servings
| 3 | lb | Tart cherries canned, fresh |
| | | Or frozen |
| 1/2 | c | Wine vinegar |
| 3 | tb | Cornstarch |
| 1 | ts | Cinnamon |
| 1 | c | Heavy cream |
| 1 | c | Sour cream |
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.