Name: Cold Cherry Soup #1
Ingredients: 3 lb Tart cherries; canned; fresh Or frozen; 1/2 c Wine vinegar; 3 tb Cornstarch; 1 ts Cinnamon; 1 c Heavy cream; 1 c Sour cream

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Jewish	Soups, Fruits	1	Servings

INGREDIENTS

3	lb	Tart cherries; canned; fresh Or frozen
1/2	c	Wine vinegar
3	tb	Cornstarch
1	ts	Cinnamon
1	c	Heavy cream
1	c	Sour cream

INSTRUCTIONS

Drain cherries, if necessary, saving liquid. Puree cherries in blender or
food processor. Add enough water to cherry liquid to make 2 quarts. Add
vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly
thickened. Remove from heat. Add cream. Chill. Season with salt and/or
sugar or more vinegar to taste. Serve garnished with sour cream for soup.
For dessert, use whipped cream slightly sweetened and dusted with cinnamon
or nutmeg as a garnish.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”