Chilled Cherry Soup

Chilled Cherry Soup

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A soup that is quick, elegant, and most unusual. It is ideal for a Passover dessert, since it helps use up any leftover wine. At other times of the year, substitute cornstarch for the potato starch. If this soup is served at a dairy meal, add a dollop of sour cream to each serving; if it is a dessert, substitute whipped cream or vanilla ice cream.
Servings: 8
Calories: 119


  • 2 pounds fresh black cherries or 2 cans (14 Ounce each) pitted sweet cherries
  • 3 to 4 cups water
  • 3 whole cloves
  • 1 stick cinnamon
  • 1/4 cup sugar
  • 2 tablespoons potato starch
  • 1 cup sweet red wine
  • juice and grated rind of 1 lemon


  • If you are using fresh cherries, trim and wash, then pit them. Put pitted cherries in a large pot with 4 cups water, and add the spices and sugar. Bring to a boil over high heat, then reduce heat and simmer until the cherries are tender, about 10 minutes.
  • If you are using canned cherries, drain and put them in a large pot, add 3 cups water, the spices, and sugar, and set over medium heat. Heat to just below boiling point.
  • Put the potato starch into a small bowl, add the wine, and stir to dissolve. Add the lemon juice and rind. Remove the pot from the heat and stir in the potato-starch mixture. Return the pot to the heat and cook, stirring constantly, until the liquid thickens.
  • Let the soup cool, then transfer it to a nonmetal container. Cover with plastic wrap and chill until ready to serve.
Calories: 119 kcal
Carbohydrates: 24 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 6 mg
Potassium: 275 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 1460 IU
Vitamin C: 19 mg
Calcium: 30 mg
Iron: 1 mg
Dishes Soups
Cuisine Jewish
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