SC - Inexpensive Spices re:Personal recipes

[Tollhase1@aol.com]

A while back I posted the menu from Storvik's Baronial Birthday event, and
was asked for the recipe for the cherry soup we served.  I've since obtained
the recipe, and here it is:


> The Sour Cherry Soup Recipe comes from the Time Life "Foods of the World"
> series, the _Recipes: The cooking of Vienna's Empire_ volume, page 4.  
> 
> 3 c	Cold water
> 1 c	Sugar
> 1	Cinnamon stick
> 4 c	Pitted sour cherries or drained canned sour cherries
> 1 Tbs	Arrowroot
> ¼ c	Heavy cream, chilled
> ¾ c	Dry red wine, chilled
> 
> 1. In a 2 qt saucepan, combine the water, sugar and cinnamon stick.  Bring
> to a boil and add the cherries.  Partially cover and simmer over low heat
> for 35 to 40 minutes if the cherries are fresh or 10 minutes if they are
> canned.  Remove the Cinnamon stick.
> 2. Mix the Arrowroot and 2 tablespons of cold wa-ter into a paste, then
> beat into the cherry soup.  
> 3. Stirring constantly, bring the soup almost to a boil.  Reduce the heat
> and simmer about 2 min-utes, or until clear and slightly thickened.  
> 4. Pour into a shallow glass or stainless-steel bowl, and refrigerate
> until
> chilled.  Before serving - preferably in soup bowl that have been
> pre-chilled - stir in the cream and wine.
> 
> Note:  I like to simmer the cinnamon stick, sugar and water until an
> obvious color change occurs before adding the cherries (about 15 minutes).
> 
> 
> 
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