Cold Cherry Soup
 
3 lb.  pitted bing or tart cherries (canned, frozen or fresh)
1/2 cup  fresh orange juice
  water
3 Tbsp  cornstarch
1/2 cup  riesling wine or a sweet white wine of choice
3/4 tsp  ground cinnamon
1/4 tsp  apple pie spice
1/4 cup  packed dark brown sugar
1 cup  whipping cream
1 to 1-1/2 cup  sour cream
  lemon slices and parsley leaves (optional) for garnish
 
drain cherries, if using canned or frozen, reserve liquid. process 
cherries in blender or food processor until finely chopped; drain, 
reserving liquid. measure reserved cherry liquid; add orange juice and 
enough water if needed to make 2 quarts. transfer to large saucepan. mix 
cornstarch with 1/2 cup of the cherry liquid in small bowl until smooth; 
stir into saucepan. stir in wine, cinnamon, apple pie spice and chopped 
cherries. cook, stirring constantly, over medium heat until mixture 
thickens and bubbles for 3 minutes. remove from heat; stir in sugar. 
transfer to large bowl. gradually stir in whipping cream; refrigerate, 
covered, until cold, several hours. serve soup with sour cream; garnish 
with lemon slices and parsley. note: to serve as a dessert, increase 
sugar to taste; omit sour cream and garnish. serve with sweetened whipped 
cream sprinkled with ground nutmeg. 
 
-- 
(ID: 12091) Mirror: rec.food.recipes: Thu, Jun 26, 2003


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