Chilled Cherry Soup
Quick and elegant
Yield: 8 servings
Materials
- 907,185 grams fresh black cherries or 2 cans of pitted sweet cherries
- 3 to 4 cups water
- 3 whole cloves
- 1 stick cinnamon
- ¼ cup sugar
- 2 tbsp potato starch
- 1 cup sweet red wine
- 1 rind lemon juiced and grated
Instructions
- If using fresh cherries, trim and wash them, then pit them
- Put the cherries in a large pot with 4 cups of water and add sugar and spices
- Bring to boil over high heat, then reduce heat and simmer until cherries are tender
- If using canned cherries, drain and put them in a large pot and stir to dissolve. Add lemon juice and rind. Remove the pot