Cherry Soup

With cinnamon, cloves and sour cream

Stacey Haines

CHERRY SOUP RECIPE

3 pints pitted tart cherries

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 quart water

1/2 cup sugar

3/4 cup sour cream

croutons or whipped cream (optional)

Combine cherries, cinnamon and cloves with water in large saucepan. Bring to boil. Reduce heat and simmer 15 minutes.

You may puree cherries with a sieve or electric blender. Add sugar and stir until it dissolves. Cool thoroughly. Beat in sour cream. Serve as an appetizer with croutons or dessert topped with whipped cream.

—Serves 6

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