Title: Cold Cherry Soup #2
Categories: Soup
Yield: 1 Servings
| 3 | c | Water |
| 3/4 | c | Sugar |
| 1 | | Cinnamon stick |
| | | Zest of 1 orange |
| 4 | c | Pitted fresh tart cherries |
| | | Or frozen unsweetened |
| | | Cherries if using |
| | | Unsweetened reduce sugar to |
| | | 1/4 cup |
| 1 | tb | Arrowroot/cornstarch |
| 1/3 | c | Cream |
| 1/2 | c | Dry red wine |
In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
paste and return to soup, stirring constantly while bringing to a boil.
Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
thicken as is cools. Chill. Before serving, stir in cream and wine. Serve
in champagne or wine glasses to show off color. Garnish with a cinnamon
stick and/or dollop of sour cream or yogurt.