Chilled Cherry Soup
the Editors of Publications International, Ltd.

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
- 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.
- 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.
- Remove soup from heat. Remove cinnamon stick from soup and place in bowl. Place fine-meshed strainer over bowl.
- 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
Calories | 258 |
Calories from Fat | 2 % |
Total Fat | <1 g |
Saturated Fat | trace g |
Carbohydrate | 47 g |
Fiber | 2 g |
Protein | 1 g |
Sodium | 8 mg |
Dietary Exchange
Fruit | 3 |
Fat | 1 |
Check out more recipes for Fruit Desserts
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