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Chilled Cherry Soup a la Budapest

BethComments Off on Chilled Cherry Soup a la Budapest

 

Chilled Cherry Soup a la Budapest

  • 3 lb cans pitted tart cherries
  • 2" cinnamon stick
  • 6 pieces cloves
  • 6 pieces allspice
  • 1 slice lemon
  • 1/2 bottle dry red French medoc wine
  • 1 pint cream
  • 1 Tbsp flour
  • 1/2 cup sugar
  • pinch salt

  1. Combine two whole cans of tart cherries in a large pot, & add only the juice from the third can and one can of water,

  2. Add spice, sugar, and a pinch of salt.

  3. Bring to boiling point.

  4. Add flour to medium cream and blend, using a wire whip.

  5. Add cream and wine and bring to a boil again.

  6. Remove from heat, let cool and then refrigerate.

  7. Add a tablespoon of whipped cream to the top of each serving.

  8. Will keep in refrigerator for two weeks.

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Beth
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