Recipe: Cold Cherry Soup

you caN SERVE THE FRUIT SOUP AS A APPETIZER before the salads for a more complete meal
* Exported from MasterCook *
Cold Cherry Soup
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 4 Preparation Time :0:00
Categories : Hungary/Hungarian Soup
Amount Measure Ingredient -- Preparation Method
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32 ounces pitted sour cherries -- drained
3 cups water
1 cup sugar
plus sugar to taste
Ground cinnamon -- to taste
2 tablespoons flour
1 cup whipping cream
1 cup dry red wine or sherry
In a large saucepan over high heat, combine cherries, the water, the 1 cup sugar, and cinnamon. Bring to a boil. In a small bowl whisk together flour, cream, and 1/2 cup of the hot soup liquid. Gradually add mixture to soup remaining in saucepan, stirring constantly. Bring to a boil and cook 3 to 5 minutes, stirring occasionally Remove from heat. Stir in wine; taste and add sugar as needed. Let cool, cover, and chill. Adjust seasoning and serve in chilled bowls.
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NOTES : Variation - Substitute 4 cups pitted fresh sour cherries (1 1/2 to 2 lb unpitted) for the canned fruit. Simmer cherries until tender (about 10 minutes) before adding sour cream mixture. Yield: 4 servings.
Nutr. Assoc. : 0 0 0 0 0 0 0 5606
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