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Cherry Soup II

Cherry Soup II
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by

Yield: Serves 6

If cherries aren't in season when you feel like cherry soup, here is a quick good recipe that uses canned pie cherries.

Ingredients:

  • 1 can cherry pie filling whirled in a blender with:
  • 1 cup white wine
  • 1/2 cup orange juice
  • 1/2 cup beet juice
  • cinnamon, cloves, lemon juice, and salt to taste

Instructions:

In the summer, serve cold, garnished with yoghurt and fresh mint leaves. This is a good winter soup, too, served hot with cold yoghurt and grated orange rind.
Updated Friday, August 17th, 2007
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