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Cold Cherry Soup

soups

32 ounces pitted sour cherries; drained
3 cups water
1 cup sugar
plus sugar to taste
Ground cinnamon; to taste
2 tablespoons flour
1 cup whipping cream
1 cup dry red wine or sherry

In a large saucepan over high heat, combine cherries, the water, the 1 cup sugar, and cinnamon. Bring to a boil. In a small bowl whisk together flour, cream, and 1/2 cup of the hot soup liquid. Gradually add mixture to soup remaining in saucepan, stirring constantly. Bring to a boil and cook 3 to 5 minutes, stirring occasionally Remove from heat. Stir in wine; taste and add sugar as needed. Let cool, cover, and chill. Adjust seasoning and serve in chilled bowls. NOTES : Variation - Substitute 4 cups pitted fresh sour cherries (1 1/2 to 2 lb unpitted) for the canned fruit. Simmer cherries until tender (about 10 minutes) before adding sour cream mixture. Yield: 4 servings. 0 0 0 0 0 0 0 5606

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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