COLD
SOUR CHERRY SOUP - DAIRY SERVES 6
- 8
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- Two 20-ounce cans or 2 pounds fresh pitted
sour cherries
- 1 cup sugar, or to taste
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- 1 cinnamon stick
- 1 cup sour cream
- 1 cup dry red wine (optional)
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- Drain the cherries, retaining the
juice in a saucepan. Set the cherries aside. Add enough water to the
juice to make 3 cups. Add sugar and the cinnamon stick. Bring to a boil,
stirring to dissolve the sugar, and add the cherries. Partially cover
and simmer over low heat 10- 15 minutes.
- Remove cinnamon stick and blend until
smooth.
- Return to heat and bring to a boil. Then
cool the soup a bit and add the sour cream, letting it dissolve. Chill.
- Before serving, add the wine, if using.
Additional sour cream can be served in a side dish or as a dollop in
each bowl.
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ENJOY!
Source:
The Jewish Holiday Kitchen by Joan Nathan
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