Chilled Cherry-merlot Soup (signature)

Enjoy chilled charry soup with a scoop of vanilla ice cream, sweetened whipped cream, tofu or rice pudding. From Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bring Fresh to the Table Naturally!"

2 tablespoons cornstarch
1 cup of red wine, such as Merlot
2 pounds of Bing cherries, washed and pitted
2 cups of cold water
3/4 cup of sugar
1/2 teaspoon ginger, freshly grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

In a medium bowl, blend cornstarch with wine and set aside. In a large saucepan, combine cherries, water, sugar, ginger, cinnamon and cloves, bring to a boil, and simmer, stirring occasionally for 15 minurtes. Stir in cornstarch mixture, continue stirring until mixture becomes clear and slightly thickened, about 2-minutes. Let cherry soup cool slightly then transfer to a large glass bowl, cover and chill for at least 2-hours, or until cold before serving. The prepared soup may be kept covered and refrigerated for up to one week. Recipe may be doubled.

Recipe Summary:
Yield: Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns