Cold Cherry Soup
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cherries
fresh and pitted |
|
| 1 ½ | cups |
water
|
|
| 1 | slice |
lemon
seeded |
*
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cherries
fresh and pitted |
|
| 355 | ml |
water
|
|
| 1 | slice |
lemon
seeded |
*
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
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.
