Cold Cherry Soup #2

1. 1

   In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil.

2. 2

   Add cherries, reduce heat and simmer for 30 minutes.

3. 3

   Remove cinnamon stick.

4. 4

   Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil.

5. 5

   Reduce heat and simmer 30 minutes until thickened slightly.

6. 6

   Mixture will thicken as is cools.

7. 7

   Chill.

8. 8

   Before serving, stir in cream and wine.

9. 9

   Serve in champagne or wine glasses to show off color.

10. 10

    Garnish with a cinnamon stick and/or dollop of sour cream or yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.