Chilled Cherry Soup, Williamsburg Lodge |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I think black cherries are excellent, but only have used them in congealed salad. This recipe from Williamsburg gives another opportunity. I might add that cold fruit soups are quite popular in Scandinavian cooking. Ingredients:
2 (11 ounce) cans pitted black cherries in syrup |
1 quart unsweetened grape juice |
1/2 cup red burgundy wine |
1 pinch cinnamon |
1 pinch nutmeg |
2 tablespoons arrowroot |
2 tablespoons kirsch |
12 sprigs fresh mint |
Directions:
1. Reserving 1/2 cup of the unsweetened grape juice mix the first 5 ingerdients together, place in a saucepan, and bring up to a boil.
2. Combine the arrowroot with the reserved 1/2 cup grape juice and whip this mixture into the boiling soup.
3. As soon as the soup begins to thicken remove it from the heat.
4. Chill the soup in your refrigerator until it is cold.
5. Before serving add the kirsch.
6. Garnish each serving with a sprig of mint.
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