Cold Cherry Soup

Oxmoor House
about 1 1/2 quarts


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3 cups plus 3 tablespoons water, divided
1 cup sugar
1 (3-inch) stick cinnamon
3 cups pitted, dark sweet cherries, drained
3 tablespoons all-purpose flour
3/4 cup Burgundy or other dry red wine
1/4 cup whipping cream


Combine 3 cups water, sugar, and cinnamon in a 2-quart saucepan; bring to a boil. Add cherries; cover and cook 10 minutes over medium heat. Remove cinnamon; discard.

Combine flour and remaining water in a small mixing bowl, stirring to blend; gradually stir into cherry mixture. Continue to cook over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat, and pour into a large glass mixing bowl. Cover and chill in refrigerator.

Before serving, stir in wine and whipping cream. Ladle soup into chilled bowls, and serve as a dessert.

Created date

February 2010