Recipe - Cold Cherry Soup 1

3 pound Tart cherries; canned; fresh
Or frozen
One half cup Wine vinegar
3 tablespoon Cornstarch
1 teaspoon Cinnamon
1 cup Heavy cream
1 cup Sour cream

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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998