Wednesday, June 13, 2007

Swiss Cherry Soup


Swiss Cherry Soup

3 cups unflitered apple juice
6 thin lemon slices
6 thin orange slices
1/2 cup raisins
1/4 cup lemon juice
2 Tbsp. cornstarch
1/4 cup water
2 cups pitted cherries
2 cups sliced peaches

Simmer first 5 ingredients together for 10 minutes in covered saucepan.Meanwhile, dissolve cornstarch in water. Add to saucepan, stirring briskly.Return mixture to a boil and continue to boil 1 minute over medium-high heator until clear, stirring constantly. Remove from heat. Add cherries and peaches. Serve chilled.

Serves: 4

*Add the sweet herb, stevia, if you would like a sweeter version of this recipe.

6 comments:

  1. This comment has been removed by the author.

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  2. Yumm, I have made fruit soup before but this is very different. Thank you Clarice

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  3. What a different soup~I've never had a cherry soup before. Your cherry picture is beautiful.

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  4. Hey there! Love that cherry pic...it's that time of the season.

    You asked me about the tearoom...don't have any pics of the tearoom. It was just a normal girlie kind of tearoom. You know, I think they are such pretty places for girls to hang out, but they just don't give you enough food! LOL

    Rhoda

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  5. Are you serious? That sounds absolutley delicious! Wow!
    Sandy
    For Reluctant Entertainers

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  6. I enjoy reading your blog (I link from Lovella). A while ago you posted pictures of embroidery - I love doing emboidery so I would be interested to know how to get the patterns your friend was developing. I have a question about the cherry soup. Does it matter what type of cherries? Bing? I see red cherries in the picture - I don't know what kind those are. I do love fruit and this is a different type - fun to try.

    Kathy
    (Considering Lilies)

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