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Old 06-07-2006, 04:51 PM   #11
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
As a variation to Ishbel's recipe, I thought I might post a recipe for cherry soup that I have.

I found that you could serve this both as an entree or a dessert depending on how much sugar you use and by using different types of wine. You could use perhaps a rose when serving it as a dessert and perhaps something a bit more gutsy and tannic when serving it as an entree.

Cherry Soup

500g stoned cherries
2 cups red wine
2 cups water
1/4 cup sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind
2 tsp cornflour

Combine cherries with red wine, water, sugar, lemon juice and rind. Simmer, in an enamel or glass saucepan until cherries are soft. Blend or puree.

Mix cornflour with a little cooled syrup and cook again, to thicken slightly for 2 or 3 minutes.

Serve hot or cold with fresh or sour cream.

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Old 06-07-2006, 10:48 PM   #12
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Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,572
I love the smell of lemon balm and rubbing your salad bowl with it is a wonderful idea!!! Glad to know that the consensus is you can use regular sugar. Thanks a for a yummy sounding hot weather soup!

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