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Chilled Cherry Soup


Chilled Cherry Soup

Chilled Cherry Soup

Yield

Makes 4 servings

Ingredients

1 1-pound bag frozen, pitted cherries
2 cups pinot noir
1 teaspoon lemon zest, chopped
1/4 cup sugar
1/4 cup honey
Cinnamon stick
1/2 cup water
Dash salt and black pepper
2 tablespoons cornstarch
1/4 cup water
Lemon or cherry sorbet (optional)

Preparation

  1. In a large saucepan over medium heat, combine cherries, wine, zest, sugar, honey, cinnamon stick, 1/2 cup water, salt and pepper. Stir to dissolve sugar and honey. Bring to a boil, reduce heat to simmer and reduce the liquid slightly, about 15 minutes.
  2. In a small bowl, combine the cornstarch and 1/4 cup water. Whisk cornstarch mixture into cherry mixture and return to a boil. Reduce heat and simmer uncovered 10 minutes or until slightly thickened.
  3. Remove soup from heat. Remove cinnamon stick from soup and place in bowl. Place fine-meshed strainer over bowl.
  4. Puree soup in a blender, one cup at a time until smooth. Using a rubber spatula or back of a spoon to press out liquid, strain through fine-meshed strainer. Chill completely. Remove and discard the cinnamon stick. Serve soup with a scoop of lemon or cherry sorbet, if desired.

Nutritional Information

Sodium 8 mg
Protein 1 g
Fiber 2 g
Carbohydrate 47 g
Saturated Fat trace g
Total Fat <1 g
Calories from Fat 2 %
Calories 258

Dietary Exchange

Fat 1
Fruit 3

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