Chilled Cherry Soup From The New York Times

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup seedless raisin
• 6 slices oranges
• 6 slices lemons
• 1/4 cup lemon juice
• 1 cinnamon stick
• 2 cups water
• 2 cups sliced fresh peaches
• 1 1/2 cups cherries, pitted
• 1/2 cup sugar, approximately
• 1 dash salt
• 1 1/2 tablespoons cornstarch
• whipped cream

Recipe

• 1 simmer together for 20 minutes the raisins, orange and lemon slices, lemon juice, cinnamon stick and water.
• 2 remove the cinnamon stick.
• 3 add the peaches, cherries, sugar and salt to the mixture and bring to a boil.
• 4 blend the cornstarch with a little water and add to the fruit.
• 5 cook, stirring, until clear, or about one minute.
• 6 adjust the sweetening, adding more if sour cherries are used.
• 7 serve chilled, garnished with whipped cream [or creme fraiche - whipped cream blended with sour cream].