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Cherry Soup

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Submitted by daddy

YIELD

8 servings

PREP

25 min

COOK

21 min

READY

46 min

Ingredients

60 1734
OUNCES ML/G BING CHERRIES
canned, undrained *
1 237
CUP ML CLARET WINE *
1 1
4 INCH 4 INCH CINNAMON STICKS *
1 1
X X LEMON
juice of *
2 3E+1
TABLESPOONS ML CORNSTARCH
¼ 59
CUP ML WATER
1 1
EACH EACH EGG YOLKS
well beaten *

Directions

In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.

Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.

In a small bowl, combine cornstarch and the ¼ cup water.

Stir into hot cherry mixture.

Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.

Pour soup very gradually over egg yolk, stirring constantly.

Refrigerate 6 hours or overnight. Serve cold.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 7 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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