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Cold Cherry Soup


Thursday, January 01, 2004
American/Appetizers-Side Dish
2 lbs fresh cherries, pitted1/2 Cup water
1/4 Cup Sugar
lemon juice
1/4 Cup heavy cream, unsweetened, whipped lightly
3 Tablespoons Kirsch
In a mixing bowl, add pitted cherries and sprinkle with 1/4 cup sugar. Mix until sugar has dissolved. Add lemon juice and 2 tablespoons kirsch. Let cherreis sit for 2 hours.

Reserve 20 halves for garnish. Puree remainder of cherries in a food processor with liquid. Strain pulp through medium strainer. Taste soup and adjust for tartness with more lemon juice. Adjust sweetness with sugar. Serve in chilled bowls. Swirl in cream and garnish with cherry halves
Nutrition Facts:
The Polo Grill
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