- Recipes Home
- Interest Groups
Cherry Soup Recipe
|Sweet cherries/Canned cherries||1 1⁄2 Pound (Red Colored)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick/0.25 teaspoon ground cinnamon||1⁄2|
|Orange rind/Lemon rind||4 , slivered|
|Orange/Lemon||1⁄2 , juiced|
|Red wine||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 817 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.9 mg0.2%
Total Carbohydrates 160 g53.5%
Dietary Fiber 25.3 g101.4%
Sugars 95.5 g
Protein 9 g18.4%
Vitamin A 19.1% Vitamin C 320.4%
Calcium 26.2% Iron 18.4%
*Based on a 2000 Calorie diet
Cover with water.
Add cinnamon; rind, very finely pared; and orange juice.
Cover; simmer gently until cherries are tender.
Put through fine food mill or into electric blender or food processor; blend until smooth.
Add cornstarch to cold water; mix until smooth.
Add a little hot soup to cornstarch mixture; pour back into soup.
Stir in well; bring to boil.
Cook 4 to 5 minutes; add reserved cherries last few minutes to heat through.
Add sugar to taste.