Cherry Soup Recipe
Ingredients
| Water | 1 Quart | |
| 2 to 2 1/2 lbs. frozen sweetened tart red cherries, slightly thawed | ||
| Salt | 1/2 Teaspoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
Directions
Bring the water to boiling in a large saucepan.
Add cherries and salt; bring to boiling; simmer, covered, 10 minutes.
Pour the cold water into a 1 pint screw-top jar.
Add flour; cover jar tightly; shake until blended.
Stirring constantly, slowly pour flour mixture into hot cherry mixture; bring to boiling, and cook 2 to 3 minutes.
Remove from heat; gradually add 1/3 cup hot soup to the egg yolks, stirring vigorously; blend into soup.
Stirring constantly, cook over low heat 3 to 5 minutes (do not boil).
Remove from heat.
Gradually add 1 cup hot soup to the sour cream, stirring vigorously; then blend into remaining soup.
Chill and serve cold, or serve hot, if desired.
Add cherries and salt; bring to boiling; simmer, covered, 10 minutes.
Pour the cold water into a 1 pint screw-top jar.
Add flour; cover jar tightly; shake until blended.
Stirring constantly, slowly pour flour mixture into hot cherry mixture; bring to boiling, and cook 2 to 3 minutes.
Remove from heat; gradually add 1/3 cup hot soup to the egg yolks, stirring vigorously; blend into soup.
Stirring constantly, cook over low heat 3 to 5 minutes (do not boil).
Remove from heat.
Gradually add 1 cup hot soup to the sour cream, stirring vigorously; then blend into remaining soup.
Chill and serve cold, or serve hot, if desired.
Chef
