SC - OOP -- Recipe for Sour cherry soup
Peters, Rise J.
rise.peters at spiegelmcd.com
Thu May 13 15:05:07 PDT 1999
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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