Ingredients
3 cup cold water
1 cup sugar
1 cinnamon stick
4 cup pitted sour cherries or drained can, ned sour cherr
1 tbsp arrowroot
1/4 cup heavy cream, chilled
1/2 cup dry red wine, chilled
Directions
In a 2-quart saucepan, combine the water, sugar and cinnamon stick.
Bring to a boil and add the cherries. Partially cover and simmer over
low heat for 40 minutes if the cherries are fresh or 10 minutes if
the cherries are canned. Remove the cinnamon stick. Mix the
arrowroot and 2 Tbsp of cold water into a paste, then beat into the
cherry soup. Stir constantly, bringing the soup almost to a boil.
Reduce the heat and simmer about 2 minutes, or until clear and
slightly thickened. Pour into a shallow glass or stainless steel
bowl, and refrigerate until chilled. Before serving, stir in the
cream and wine.
(from "Hungarian Recipes" by G&R Publishing)
Servings: 1 servings
Cold Sour Cherry Soup Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
Written cooking instructions as a concept can be found back into the distant past, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Cold Sour Cherry Soup recipe.
