Amazing Spiced Cherry Soup
Amazing Spiced Cherry Soup recipe
Yield
6 servingsPrep
20 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cherries
|
|
| ½ |
lemon
zest |
*
|
|
| 6 |
cloves
whole |
*
|
|
| 1 |
cinnamon sticks
|
*
|
|
| ⅓ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
tapioca, quick-cooking
|
|
| 1 | cup |
red wine
|
*
|
| 4 | slices |
lemon
|
*
|
| 3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cherries
|
|
| 0.5 | each |
lemon
zest |
*
|
| 6 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 79 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
tapioca, quick-cooking
|
|
| 237 | ml |
red wine
|
*
|
| 4 | slices |
lemon
|
*
|
| 7.1E+2 | ml |
water
|
|
Directions
Day before or early in day: Wash cherries; remove stems.
With vegetable peeler, remove rind from lemon in strips; stick cloves into rind.
In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water. Simmer, uncovered, 15 minutes.
Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool.
Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time.
To serve:
Ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream).
