Home

Chilled Cherry Soup

A soup that is quick, elegant, and most unusual. It is ideal for a Passover dessert, since it helps use up any leftover wine. At other times of the year, substitute cornstarch for the potato starch.
If this soup is served at a dairy meal, add a dollop of sour cream to each serving; if it is a dessert, substitute whipped cream or vanilla ice cream.

ingredients

serves 8
2 pounds fresh black cherries, or 2 cans (14 Ounce each) pitted sweet cherries
3 to 4 cups water 3 whole cloves
1 stick cinnamon
1/4 cup sugar
2 tablespoons potato starch
1 cup sweet red wine
juice and grated rind of 1 lemon

method

1. If you are using fresh cherries, trim and wash, then pit them. Put pitted cherries in a large pot with 4 cups water, and add the spices and sugar. Bring to a boil over high heat, then reduce heat and simmer until the cherries are tender, about 10 minutes.

2. If you are using canned cherries, drain and put them in a large pot, add 3 cups water, the spices, and sugar, and set over medium heat. Heat to just below boiling point.

3. Put the potato starch into a small bowl, add the wine, and stir to dissolve. Add the lemon juice and rind. Remove the pot from the heat and stir in the potato-starch mixture. Return the pot to the heat and cook, stirring constantly, until the liquid thickens.

4. Let the soup cool, then transfer it to a nonmetal container. Cover with plastic wrap and chill until ready to serve.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved