Sour Cherry Soup
Yield
6 servingsPrep
10 minCook
20 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sour cherries
pitted, drained |
|
| 1 | cup |
sugar
|
|
| 1 | stick |
cinnamon
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 6 | tablespoons |
water
cold |
|
| 3 | cups |
water
|
|
| 1 | cup |
red wine
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sour cherries
pitted, drained |
|
| 237 | ml |
sugar
|
|
| 113 | g |
cinnamon
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
water
cold |
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
red wine
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Cook the cherries with the sugar and cinnamon for 10 to 15 minutes.
Remove cinnamon; blend flour with a little of the 6 tablespoons of water. Stir in what's left of the water.
Place flour mixture and cherry mixture in blender and blend til smooth.
Add 3 cups water and return to pot. Heat til boiling.
Chill.
Before serving, add chilled cream and wine.
