Cherry Soup Recipe




Cherry Soup Ingredients

60 oz canned bing cherries, undrained
1 cup claret wine
1 4 inch cinnamon stick
1 lemon, juice of
2 tbsp cornstarch
1/4 cup water
1 egg yolk, well beaten

A Recipe for
Cherry Soup

 

Since Eve ate the apple, much depends on dinner.

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This Cherry Soup recipe is one of many in our Fruit Category.






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This Recipe for Cherry Soup is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.



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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.

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This is a recipe for Cherry Soup from the recipe cookbook of Recipes-to-go (Fruit)


Food Tip
Try basting or searing beef with stock or broth instead of oil.




Cherry Soup recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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What do snowmen eat for breakfast? Snowflakes.

Unknown



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Avoid fruit and nuts. You are what you eat.

Jim Davis



Cherry Soup

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet






Cherry Soup Directions

1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine
cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat,
covered, in Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6
minutes or until thickened and smooth. 5. Pour soup very gradually
over egg yolk, stirring constantly. 6. Refrigerate 6 hours or
overnight. Serve cold.

Serves: 8

 

 

 

 

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Cherry Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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