Description Edit

Spiced cherry soup

Ingredients Edit

Directions Edit

  1. Day before or early in day: wash cherries; remove stems.
  2. With vegetable peeler remove rind from lemon in strips; stick cloves into rind.
  3. In saucepan combine cherries lemon rind with cloves cinnamon sugar salt water.
  4. Simmer uncovered 15 minutes.
  5. Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine allow to cool.
  6. Remove and discard lemon rind cloves and cinnamon; then refrigerate until serving time.
  7. To serve ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or if preferred stir in cream).
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