Cold Cherry Soup

1. 1

   Combine 3 cups water, sugar, and cinnamon in a 2-quart saucepan; bring to a boil. Add cherries; cover and cook 10 minutes over medium heat. Remove cinnamon; discard.

2. 2

   Combine flour and remaining water in a small mixing bowl, stirring to blend; gradually stir into cherry mixture. Continue to cook over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat, and pour into a large glass mixing bowl. Cover and chill in refrigerator.

3. 3

   Before serving, stir in wine and whipping cream. Ladle soup into chilled bowls, and serve as a dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.