Cherry Soup
60 oz Canned bing cherries, -undrained 1 c Claret wine 1 4 inch cinnamon stick 1 Lemon, Juice of 2 T Cornstarch 1/4 c Water 1 Egg yolk, well beaten 1. In a deep, 3-quart, heat-resi...
Ingredients
- 60ozcanned bing cherries,
- 14 inch cinnamon stick
- 1lemon, juice of
- 2t cornstarch
- 1/4c water
- 1egg yolk, well beaten
- 1. in a deep, 3-quart, heat-resistant, non-metallic casserole
- 6. refrigerate 6 hours or overnight. serve cold.
Directions
- 1
60 oz Canned bing cherries, -undrained 1 c Claret wine 1 4 inch cinnamon stick 1 Lemon, Juice of 2 T Cornstarch 1/4 c Water 1 Egg yolk, well
- 2
In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice
- 3
Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil
- 4
In a small bowl, combine cornstarch and the 1/4 cup water
- 5
Stir into hot cherry mixture
- 6
Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth
- 7
Pour soup very gradually over egg yolk, stirring constantly
- 8
Refrigerate 6 hours or overnight