Cold Cherry Soup

From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  lbs tart cherries (frozen or canned)
• 1⁄2 cup wine vinegar
• 3  tablespoons cornstarch
• 1  teaspoon cinnamon
• 1  cup heavy cream
•  sugar, to taste
•  sweetened whipped cream, to garnish
•  cinnamon or  nutmeg, to garnish

Directions

1. Drain cherries, if necessary, saving liquid.
2. Puree cherries and reserved liquid, if any, in blender or food processor.
3. Add enough water to cherry puree to make 2 quarts.
4. Add vinegar, cornstarch, and cinnamon.
5. Place in pan and cook, stirring constantly, until slightly thickened.
6. Remove from heat.
7. Add cream.
8. Season with additional sugar to taste.
9. Chill.
10. When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
11. **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.