Cold cherry soup- meggy leves
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Cold cherry soup- meggy leves
  Soups  
Last updated 6/12/2012 1:17:19 AM. Recipe ID 47629. Report a problem with this recipe.
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      Title: Cold cherry soup- meggy leves
 Categories: Ethnic, Soups
      Yield: 1 Servings
 
MMMMM----------------------CRAWLEY TSPN00B---------------------------
      2 lb Fresh cherries; pitted*
      1    Water
      1    Lemon slice; seeded
      2 ts Cornstarch
      2 tb Sugar
      3 tb Sour cream
 
  *2 lb. canned pitted sour cherries may be substituted.
  
  Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold
  water or enough to cover cherries. Add sugar and lemon. Canned
  Cherries: Put cherries with liquid from can into the saucepan. Simmer
  canned cherries for 5 minutes or until hot. Simmer fresh cherries for
  10 minutes or until they have softened; simmer either with sugar and
  lemon. Remove from the heat. Stir together the cornstarch and sour
  cream; pour the mixture into the hot cherries. Return saucepan to the
  heat and stir until the sour cream is well combined and the liquid
  has thickened. Do not let the soup boil after the sour cream has been
  added. Cool and chill the soup. Add additional sugar and lemon juice,
  if desired. Serve chilled. LISA CRAWLEY 




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Recipe ID 47629 (Apr 03, 2005)

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