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COLD CHERRY SOUP

Category:    Soups, Desserts
Yield:8 servings
 
      2 lb Pitted red cherries                 2 c  Water
      1    Stick cinnamon                      2    Cloves
      2    Drops almond extract              1/4 ts Salt
      2 c  Red wine                            1 tb Brandy
      2    Egg yolks                           1 ts Sugar
 
  In a pot combine the cherries, water, cinnamon, cloves, almond extract, and
  salt.  Cook until cherries are soft (if fresh or frozen), or until heated
  through (if canned).  Remove from heat.  Gently mash cherries. Add wine,
  brandy, and sugar.  Blend in egg yolks.  Cook until slightly thickened.
  Chill.
  
  "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970
 

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