| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Soups, Fruits, Alcohol |
6 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
| 2 1/2 |
c |
;water |
| 3/4 |
c |
Superfine sugar |
| 1 |
|
3-1/2 inch cinnamon stick |
| 4 |
c |
Sour cherries; pitted or |
| 2 |
cn |
Water-packed sour cherries; drained* |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
;water |
| 1/3 |
c |
Dry red wine |
| 1/3 |
c |
Heavy cream |
| 1/3 |
c |
Cherry Heering; chilled ** |
|
|
Mint sprigs |
|
|
Sour cream (optional) |
INSTRUCTIONS
*Fresh cherries are a lot of work but really do taste better than the
canned variety. **Other cherry flavored liqueur can be used such as Cherry
Brandy but Cherry Heering works the best.
Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30
minutes if using fresh cherries, 10 if using canned. Mix together
cornstarch and 2 tablespoons water, stir into cherries and cook and stir
until clear and slightly thickened. Remove about 1 cup of cherries and
some juice; puree in blender and return to rest of soup. Cool, add wine and
cream, blend well and chill thoroughly. Just before serving add Cherry
Heering or other type of cherry liqueur. Serve in chilled bowls garnished
with mint and dollops of sour cream.
SOURCE: The Whole World Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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