Cherry Soup

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

60 oz Canned bing cherries, undrained

1 c Claret wine

1 4 inch cinnamon stick

1 Lemon, Juice of

2 T Cornstarch

1/4 c Water

1 Egg yolk, well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.

2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.

3. In a small bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry mixture.

4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.

5. Pour soup very gradually over egg yolk, stirring constantly.

6. Refrigerate 6 hours or overnight. Serve cold.

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