Title: Cherry Orange Soup
Categories: Soups, Fruits
Yield: 6 Servings

4 c Fresh cherries
2 c Orange juice
1/4 c Honey
1/4 ts Ground cinnamon; =OR=-
-cardamom
2 tb Cornstarch
2 tb - water
Plain yogurt; =OR=- low-fat
-sour cream
Mint sprigs

Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop
in food processor or blender. Heat cherries, orange juice, honey and
cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually
stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon
into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe
is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.
Posted to JEWISH-FOOD digest by Nancy Berry on May
26, 1998