Cherry Soup
- 60 oz Canned bing cherries,
- -undrained
- 1 c Claret wine
- 1 4 inch cinnamon stick
- 1 Lemon, Juice of
- 2 tb Cornstarch
- 1/4 c Water
- 1 Egg yolk, well beaten
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.
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.
