Cold Cherry Soup

Ingredients

• 6 pints bing cherries, pitted
• 1 cup plain yogurt or sour cream
• 2 cloves
• 12 leaves fresh mint
• 1 stick cinnamon
• 2 tablespoons sugar
• 1 to 2 tablespoons Grand Marnier

Method

1. 1

   In a saucepan over medium heat, place the cherries, orange juice, cloves, cinnamon, and sugar.

2. 2

   Bring to a boil; then simmer for 1 to 2 minutes.

3. 3

   Remove the cloves and cinnamon stick.

4. 4

   Allow to cool slightly, then purée in a blender.

5. 5

   Add Grand Marnier to taste.

6. 6

   Stir in yogurt or sour cream.

7. 7

   Cover and chill overnight.

8. 8

   To serve, ladle into bowls, garnish with mint leaves, and float whipped cream on top.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 62. The excerpt below is the record exactly as published.

COLD CHERRY SOUP 6 pints bing cherries, pitted 1 cup plain yogurt or 1 cuporanige juice sour cream 2 cloves 12 leaves fresh mint 1 stick cinnamon “4 cup whipping cream, 2 tablespoons sugar lightly whipped 1 to2 tablespoons Grand Marnier

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