Cold Cherry Soup

Yesterday we visited Ceret, one of the best cherry-growing areas in France. It reminded me of my mother's recipe for cold cherry soup.


COLD CHERRY SOUP

• 2 one-pound cans pitted tart cherries
• Juice from a third can of cherries
• 1 cherry can of water
• 1/2 cup sugar
• 6 whole gloves
• 6 allspice berries
• 1 lemon slived
• 1 two-inch cinnamon stick
• Dash of salt
• 1 tbsp. flour
• 2 cups light cream
• 1/2 bottle white wine such as Medoc

In a kettle combine the two 1-pound cans of cherries, the juice from the third can, 1 cherry can water, the sugar, cloves, allspice, sliced lemon, cinnamon and salt.

Bring to a boil.

Blend 1 tbsp. smoothly into the 3 cups light cream and stir the mixture into the cherry combination.

Add the 1/2 bottle white wine and bring to a boil stirring constantly.

Remove from heat and chill thorough.

Serve with 1 tbsp. whipped cream on each serving.

Will keep for 2 weeks refrigerated.

Makes 12 small servings.