Cherry Soup Recipe

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Cherry Soup Recipe

 



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Cherry Soup

 

Ingredients

60 oz canned bing cherries, undrained
1 cup claret wine
1 4 inch cinnamon stick
1 lemon, juice of
2 tbsp cornstarch
1/4 cup water
1 egg yolk, well beaten



 

Preparation

1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine
cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat,
covered, in Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6
minutes or until thickened and smooth. 5. Pour soup very gradually
over egg yolk, stirring constantly. 6. Refrigerate 6 hours or
overnight. Serve cold.

 

 

Servings: 8

 

 

 

 


 

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