Cherry Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using fresh cherries, remove stem and pit.
  • Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
  • Remove cinnamon stick and discard.
  • Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
  • Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
  • Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
  • Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.
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