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Cold Sour Cherry Soup




  1. In 2-quart saucepan, combine 3 cups cold water, sugar and cinnamon stick. Bring to a boil and add cherries. Partially cover and simmer 35 to 40 minutes if cherries are fresh — 10 minutes if canned.
  2. Remove cinnamon stick. Mix arrowroot and 2 tablespoons cold water into a paste. Beat paste into soup, stirring constantly. Bring soup almost to a boil. Reduce heat and simmer until clear and slightly thickened, about 2 minutes.
  3. Refrigerate until chilled.
  4. Before serving, stir in cream and wine.
  5. Serve in pre-chilled bowls.


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