Recipe Detail Cherry Soup

Cherry Soup

60 oz Canned bing cherries, undrained
1 c Claret wine
1 4 inch cinnamon stick 1 Lemon, Juice of 2 T Cornstarch 1/4 c Water
1 Egg yolk, well beaten 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.


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