Cold Cherry Soup

1. 1

   Drain cherries, if necessary, saving liquid.

2. 2

   Puree cherries and reserved liquid, if any, in blender or food processor.

3. 3

   Add enough water to cherry puree to make 2 quarts.

4. 4

   Add vinegar, cornstarch, and cinnamon.

5. 5

   Place in pan and cook, stirring constantly, until slightly thickened.

6. 6

   Remove from heat.

7. 7

   Add cream.

8. 8

   Season with additional sugar to taste.

9. 9

   Chill.

10. 10

    When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.

11. 11

    **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.

* Per serving · 4 servings · Values may vary.

No additional tips available.