Food
Cherry Soup II
By Yankee Magazine|Aug 17 2007|
If cherries aren’t in season when you feel like cherry soup, here is a quick good recipe that uses canned pie cherries.
Yield
Serves 6
Ingredients
1 can cherry pie filling whirled in a blender with:
1 cup white wine
1/2 cup orange juice
1/2 cup beet juice
cinnamon, cloves, lemon juice, and salt to taste
Instructions
In the summer, serve cold, garnished with yoghurt and fresh mint leaves. This is a good winter soup, too, served hot with cold yoghurt and grated orange rind.
