Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

From Vegetarian Times July/August 2007

Ingredients Nutrition

Directions

  1. Bring 4 cups cherries, juice, port, sugar, cinnamon stick and 1 1/2 cups water to a boil. Reduce heat to medium-low and simmer for 15 minutes. Remove cinnamon stick and puree until smooth.
  2. Whisk cornstarch with 1/2 cup soup in small bowl. Return mixture to soup, and whisk to combine.
  3. Chill 3 hours, or overnight.
  4. Coursely chop remaining pitted cherries. Ladle soup into bowls and sprinkle with chopped cherries. Garnish with a whole cherry in each bowl.
  5. For Vegetarian/vegan option please be sure your Port wine is Vegetarian/vegan.

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