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Cherry soup
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| Artist: |
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| Categories: |
Appetizers, Cherry, Entrees, Microwave, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 60
| oz | Canned bing cherries | | | -undrained | | 1
| cup | Claret wine | | 1
| | 4 inch cinnamon stick | | 1
| | Lemon, Juice of | | 2
| tbsp | Cornstarch | | 1/4
| cup | Water | | 1
| | Egg yolk, well beaten |
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Procedures:
| 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 ?cup water. | | 4 | Stir into hot cherry mixture. | | 5 | Heat, uncovered, in microwave oven 6 minutes or until thickened and smooth. | | 6 | Pour soup very gradually over egg yolk, stirring constantly. | | 7 | Refrigerate 6 hours or overnight. serve cold |
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