Sweet Cherry Soup
- 5 cups fresh or frozen pitted cherries, divided
- 1 cup tart cherry juice
- ½ cup port wine
- ¼ cup sugar
- 1 cinnamon stick
- 1 tsp. cornstarch
- 8 whole cherries
1. Bring 4 cups cherries, cherry juice, port, sugar, cinnamon stick and 1 1/2 cups water to a boil. Reduce heat to medium-low and simmer 15 minutes. Remove cinnamon stick, and purée until smooth in blender or food processor, or with immersion blender.
2. Whisk cornstarch with 1/2 cup soup in small bowl. Return mixture to soup, and whisk to combine. Chill 3 hours, or overnight.
3. Coarsely chop remaining pitted cherries. Ladle soup into bowls. Sprinkle with chopped cherries, garnish each bowl with 1 whole cherry, and serve.July 2007