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Place first 3 ingredients in a pot and bring to boil,
turn heat to low and simmer for approx 1/2 hour
or till cherries are cooked. In a bowl mix
cornstarch in the 1/2 cup of cold water till
dissolved. Add n eggs and beat together. Slowly add
about 2 cups of the hot liquid from the cherries to
this stirring constanly. Mix this into the soup slowly,
making sure it is only simmering. Slowly bring to a
boil, keep boiling for about 2 minutes. Cool. Serve
cold with or without sour cream.
It is best using sour cherries, I sometimes use a
mixture of sour cherries and sweet cherries. The
amount of sugar needs to be adjusted to the
tartness of the cherries
PER SERVING: 170.9 Calories, 1.8 g Total Fat, 0.5 g
Saturated Fat, 46.8 mg Cholesterol, 18.2 mg Sodium,
38.4 g Total Carbohydrate, 1.7 g Dietary Fiber, 2.3 g
Protein, 19.3 mg Calcium.
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