Cherry Soup
Yield
8 servingsPrep
25 minCook
21 minReady
46 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | ounces |
Bing cherries
canned, undrained |
* |
| 1 | cup |
claret wine
|
* |
| 1 | 4 inch |
cinnamon sticks
|
*
|
| 1 | x |
lemon
juice of |
*
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
| 1 | each |
egg yolks
well beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1734 | ml/g |
Bing cherries
canned, undrained |
* |
| 237 | ml |
claret wine
|
* |
| 1 | 4 inch |
cinnamon sticks
|
*
|
| 1 | x |
lemon
juice of |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 1 | 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.
