Subject: Cold Cherry Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue May 01 2001 - 14:29:41 EDT
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F O O D F U N N Y
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Here's one from reader Bob Haslam:
An elderly man and his wife were dining at a restaurant. After the man
received his food, he carefully cut his portion in half, and poured
exactly
half of his drink into another cup. Then he gave these to his wife.
Their
waitress noticed that the old lady was not eating her half and said,
"That's so sweet that you share the meal, but why aren't you eating?"
The old lady said, "I'm waiting for the teeth!"
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T O D A Y ' S R E C I P E
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Fruit soups are frequently served as dessert in Scandinavia, but the
Germans make a refreshing first course of them, especially in the
summer.
Be sure to use fresh sour cherries if possible, or adjust the amount of
sugar if you must use sweet cherries.
Cold Cherry Soup
2 lbs (900 g) fresh sour cherries, pitted
2 cups (500 ml) water
1 tsp (5 ml) cornstarch (cornflour) mixed with 1 Tbs (15 ml) water
1/4 cup (60 ml) sugar, or to taste
1 tsp (5 ml) grated lemon zest
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) salt
Sour cream or plain yogurt for garnish
Combine all ingredients except the sour cream in a saucepan and simmer
over
moderate heat until the cherries are very soft, about 15 minutes,
stirring
occasionally. Puree half the mixture in an electric blender or food
processor and return it to the pot. Serve chilled, garnished with a
dollop
of sour cream or yogurt. Serves 4 to 6.
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