Cold Cherry Soup
Cold Cherry Soup recipe
Yield
10 servingsPrep
10 minCook
10 minReady
50 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
cherries
tart, fresh, frozen or canned |
|
| ½ | cup |
white wine vinegar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
cherries
tart, fresh, frozen or canned |
|
| 118 | ml |
white wine vinegar
|
|
| 45 | ml |
cornstarch
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
sour cream
|
|
Directions
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.
