Try this Cold Cherry Soup #1 recipe, or contribute your own.
Suggest a better descriptionDrain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (1789g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 825 | ||
Calories from Fat: 703 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 47.3g | 236 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 252.7mg | 78 % | |
Sodium 194.4mg | 7 % | |
Potassium 401.9mg | 11 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 20.9g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 825
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