Cold Cherry Soup Recipe
Ingredients
2-1/4 cups water
3/4 cup extra-fine sugar
One 3-inch cinnamon stick
4 cups pitted sour cherries,or 2 cans water-pack sour cherries,drained
1 tablespoon cornstarch, mixed with 2 tablespoons water
1/4 cup each dry red wine and heavy cream
1/2 cup Cherry Heering, or to taste, well chilled
Minced fresh mint
Whipped sour cream
Directions
Bring water, sugar, cinnamon and cherries to boil.
Lower heat and simmer 30 minutes for fresh, 10 minutes for canned.
Stir cornstarch binder into cherries and cook and stir until clear and slightly thickened.
Remove about a cup of cherries and some juice; puree and return to rest of soup.
Cool, add wine and cream, blend and chill thoroughly.
Lower heat and simmer 30 minutes for fresh, 10 minutes for canned.
Stir cornstarch binder into cherries and cook and stir until clear and slightly thickened.
Remove about a cup of cherries and some juice; puree and return to rest of soup.
Cool, add wine and cream, blend and chill thoroughly.
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