VOTE AT THESE COOKING WEB RINGS
CHERRY SOUP
INGREDIENTS:
 | 1 can (40 oz) canned tart, red cherries, pitted with liquid |
| 1/2 to 3/4 cup sugar, to taste |
| 1 stick cinnamon |
| 1 slice of lemon peel |
| Pinch of salt |
| 1 cup dry red wine |
| 2 Tbsp lemon juice |
| Sour cream for garnish |
DIRECTIONS: Measure liquid from cherries & add water to equal 4 cups. Combine cherries, liquid, sugar, cinnamon, lemon peel & salt in a sauce pan & bring to a boil. Cover & reduce heat, simmer for 15 minutes. Strain. Return liquid to the pot. Discard cinnamon & peel. Reserve 1 cup of cherries & puree the rest, stirring into the liquid. Add the wine & lemon juice & return to a simmer. Stir in the reserved whole cherries. Cool. Serve very cold garnished with sour cream, 1 Tbsp or to taste.
SERVINGS: 6
CHERRY SOUP