Cold Cherry Soup #1 Recipe

Step 1

Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.

Things You'll Need

  • 3lb Tart cherries canned, fresh or frozen
  • 1/2c Wine vinegar
  • 3tb Cornstarch
  • 1ts Cinnamon
  • 1c Heavy cream
  • 1c Sour cream

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