Cherry Soup Recipe
Summary
Ingredients
| Bing cherries | 3 Can (10oz), undrained | |
| 1 cup claret wine | ||
| Cinnamon sticks | 4 | |
| Lemon juice | 1 | |
| Cornstarch | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Egg yolk | 1 , Well beaten | |
Directions
In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon sticks and lemon juice.
Heat, covered, on full power 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
Heat, uncovered, on full power 6 minutes or until thickened and smooth.
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight.
Heat, covered, on full power 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
Heat, uncovered, on full power 6 minutes or until thickened and smooth.
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight.
Chef
