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Cold Cherry Soup

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Submitted by Abbey1

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 ½ 591
CUPS ML WATER
¾ 177
CUP ML SUGAR
1 1
EACH EACH CINNAMON STICKS
(3 1/2 inch) *
4 946
CUPS ML SOUR CHERRIES
pitted, or, 2 cans waterpacked sour cherries, drained *
1 15
TABLESPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
79
CUP ML RED WINE
dry *
79
79
CUP ML LIQUEUR
chilled, cherry, flavor *
1
X MINT SPRIGS
for garnish *
1
X SOUR CREAM
optional *

Directions

Bring water, sugar, cinnamon stick and cherries to a boil.

Simmmer 30 minutes if using fresh cherries, 10 if using canned.

Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened.

Remove about 1 cup of cherries and some juice; purée in blender and return to rest of soup.

Cool, add wine and cream, blend well and chill thoroughly.

Just before serving add cherry liqueur.

Serve in chilled bowls garnished with mint and dollops of sour cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 147 30% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 10mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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