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Cold Cherry Soup- Meggy Leves Tspn00b

Cold Cherry Soup- Meggy Leves Tspn00b is built on Fresh Cherries, Water, Lemon Slice, Cornstarch, and Sugar. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1
• 1
• 2 tsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries. Add sugar and lemon.

2. 2

   Canned Cherries: Put cherries with liquid from can into the saucepan.

3. 3

   Simmer canned cherries for 5 minutes or until hot.

4. 4

   Simmer fresh cherries for 10 minutes or until they have softened; simmer either with sugar and lemon.

5. 5

   Remove from the heat.

6. 6

   Stir together the cornstarch and sour cream; pour the mixture into the hot cherries.

7. 7

   Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened.

8. 8

   Do not let the soup boil after the sour cream has been added.

9. 9

   Cool and chill the soup.

10. 10

    Add additional sugar and lemon juice, if desired.

11. 11

    Serve chilled.