Ingredients
- 3 lb pitted Bing or possibly tart cherries (canned, frzn or possibly fresh)
- 1/2 c. fresh orange juice water
- 3 Tbsp. cornstarch
- 1/2 c. Riesling wine or possibly a sweet white wine of choice
- 3/4 tsp grnd cinnamon
- 1/4 tsp apple pie spice
- 1/4 c. packed dark brown sugar
- 1 c. whipping cream
- 1 1/2 c. lowfat sour cream lemon slices and parsley leaves (optional)
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Cold Cherry Soup
Servings: 1
Directions
- Drain cherries, if using canned or possibly frzn, reserve liquid. Process cherries in blender or possibly food processor till finely minced; drain, reserving liquid. Measure reserved cherry liquid; add in orange juice and sufficient water if needed to make 2 qts. Transfer to large saucepan. Mix cornstarch with 1/2 c. of the cherry liquid in small bowl till smooth; stir into saucepan. Stir in wine, cinnamon, apple pie spice and minced cherries. Cook, stirring constantly, over medium heat till mix thickens and bubbles for 3 min. Remove from heat; stir in sugar.
- Transfer to large bowl. Gradually stir in whipping cream; chill, covered, till cool, several hrs. Serve soup with lowfat sour cream; garnish with lemon slices and parsley.
- NOTE: To serve as a dessert, increasesugar to taste; omit lowfat sour cream and garnish. Serve with sweetened whipped cream sprinkled with grnd nutmeg.
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