Cold Cherry Soup #1soups/stews 3 lb tart cherries canned, fresh 1 or frozen 1/2 cup wine vinegar 3 tablespoon cornstarch 1 teaspoon cinnamon 1 cup heavy cream 1 cup sour cream 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. |
