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Cold Cherry Soup 2


3 c water
3/4 c sugar
1 cinnamon stick
zest of 1 orange
4 c pitted fresh tart cherries or frozen unsweetened (if using unsweetened reduce sugar to 1/4 cup)
1 TBSP arrowroot/cornstarch
1/3 c cream
1/2 c dry red wine

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 tablespoon of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil.

Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.