Cherry Soup Recipe - Cooking Index
Cherry Soup Recipe - Cooking Index
| 60 oz | 1704g | Canned bing cherries - undrained |
| 1 cup | 237ml | Claret wine |
| 1 | Cinnamon stick | |
| 1 | Lemon - juice of | |
| 2 tablespoons | 30ml | Cornstarch |
| 1/4 cup | 59ml | Water |
| 1 | Egg yolk - well beaten |
1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.
2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.
3. In a small bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.
Source:
Bisquick - 60 Years
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