Cold Cherry Soup
Cold Cherry Soup recipe 10
tart, fresh, frozen or canned
white wine vinegar
heavy whipping cream
Drain cherries, if necessary, saving liquid.
Purée cherries in blender or food processor.
Add enough water to cherry liquid to make 2 quarts.
Add vinegar, cornstarch and cinnamon.
Cook, stirring constantly until slightly thickened.
Remove from heat. Add cream. Chill.
Season with salt and/or sugar or more vinegar to taste.
Serve garnished with sour cream for soup.
Optionally, as a dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.