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  Cherry Soup
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
60 oz Canned bing cherries, undrained
1 cup Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 tbsp Cornstarch
1/4 cup Water
1 Egg yolk, well beaten
Instructions:
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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