Ingredients
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3
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Cold Cherry Soup, From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before , Delicious, easy to make, and elegant I’m sure I will make this again, and I will try it without the vinegar I just have a feeling I would like it even better that way used half-and-half instead of cream and used frozen tart cherries Wow! This is good! Reviewed for ZWT4
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Steps
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1
Done
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Drain Cherries, If Necessary, Saving Liquid. |
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2
Done
|
Puree Cherries and Reserved Liquid, If Any, in Blender or Food Processor. |
|
3
Done
|
Add Enough Water to Cherry Puree to Make 2 Quarts. |
|
4
Done
|
Add Vinegar, Cornstarch, and Cinnamon. |
|
5
Done
|
Place in Pan and Cook, Stirring Constantly, Until Slightly Thickened. |
|
6
Done
|
Remove from Heat. |
|
7
Done
|
Add Cream. |
|
8
Done
|
Season With Additional Sugar to Taste. |
|
9
Done
|
Chill. |
|
10
Done
|
When Ready to Serve, Top With Sweetened Whipped Cream and Dust With Cinnamon or Nutmeg to Garnish. |
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11
Done
|
**can Be Used as the Soup Course of a Meal, but Substitute Sour Cream For the Whipped Sweetened Cream to Garnish and Season to Taste With Salt or Vinegar to Taste. |
