Recipe - Cherry Orange Soup

4 cup Fresh cherries
2 cup Orange juice
One fourth cup Honey
One fourth teaspoon Ground cinnamon; =OR=
cardamom
2 tablespoon Cornstarch
2 tablespoon water
Plain yogurt; =OR= lowfat
sour cream
Mint sprigs

Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop
in food processor or blender. Heat cherries, orange juice, honey and
cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually
stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon
into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe
is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998