Name: Cherry Orange Soup
Ingredients: 4 c Fresh cherries; 2 c Orange juice; 1/4 c Honey; 1/4 ts Ground cinnamon; =OR=- cardamom; 2 tb Cornstarch water; Plain yogurt; =OR=- low-fat sour cream; Mint sprigs

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Chicago	Soups, Fruits	6	Servings

INGREDIENTS

4	c	Fresh cherries
2	c	Orange juice
1/4	c	Honey
1/4	ts	Ground cinnamon; =OR=- cardamom
2	tb	Cornstarch water
		Plain yogurt; =OR=- low-fat sour cream
		Mint sprigs

INSTRUCTIONS

Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop
in food processor or blender. Heat cherries, orange juice, honey and
cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually
stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon
into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe
is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.
Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on May
26, 1998

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