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Chilled Iowa Cherry Soup
home :: des moines cooks :: In the Kitchen With OCTOBER/NOVEMBER 2019

Chilled Iowa Cherry Soup


2 cups Iowa-grown pie cherries, pitted (fresh or frozen)
1½ teaspoons cornstarch
½ cup cold water
2 tablespoons sugar
2 tablespoons lemon juice
1 cup sour cream
Whipped cream (optional)
Mint leaves (optional)

If frozen, thaw cherries. Place in a Magic Bullet or blender and blend until smooth. Pour into a medium saucepan.

In a small bowl stir together cornstarch and cold water. Mix well and add to cherries in the saucepan. Heat to boiling; boil 5 minutes, stirring constantly.

Remove from heat and strain through a colander to remove largest pieces of pulp. Add sugar and lemon juice; stir to combine.

Let cool. Add sour cream; blend with a whisk. Chill thoroughly. If desired, top each serving with a dollop of whipped cream and a fresh mint leaf. Makes 4 to 6 small servings. Recipe from Susan Erickson of Slater.

*See more recipes in our soups collection

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