Chilled Cherry Soup the Editors of Publications International, Ltd.
Chilled Cherry Soup
Makes 4 servings
|1||1-pound bag frozen, pitted cherries|
|2||cups pinot noir|
|1||teaspoon lemon zest, chopped|
|Dash salt and black pepper|
|Lemon or cherry sorbet (optional)|
- 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.
|Saturated Fat||trace g|
|Total Fat||<1 g|
|Calories from Fat||2 %|
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