Cold Cherry Soup
93
93
Ingredients
| 2 | pounds |
cherries
fresh and pitted |
|
| 1 ½ | cups |
water
|
|
| 1 | slice |
lemon
seeded |
* |
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
sour cream
|
Directions
*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place in a saucepan and add approx. 1½ cup cold water or enough to cover cherries.
Add sugar and lemon.
Canned Cherries: Put cherries with liquid from can into the saucepan.
Simmer canned cherries for 5 minutes or until hot.
Simmer fresh cherries for 10 minutes or until they have softened; Remove from the heat.
Stir together the cornstarch and sour cream; pour the mixture into the hot cherries.
Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened.
Do not let the soup boil after the sour cream has been added.
Cool and chill the soup. Add additional sugar and lemon juice, if desired.
Serve chilled.
Nutrition Facts
Serving Size 1330g (46.9 oz)Amount per Serving
Calories 76511% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
25%
Trans Fat
0g
Cholesterol 16mg
5%
Sodium 34mg
1%
Total Carbohydrate
59g
59%
Dietary Fiber 19g
76%
Sugars g
Protein
22g
Vitamin A 16%
•
Vitamin C 106%
Calcium 17%
•
Iron 18%
* based on a 2,000 calorie diet
How is this calculated?
