---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COLD CHERRY SOUP
  Categories: Soups, Fruits, Alcohol
       Yield: 6 servings
  
            -JUDI M. PHELPS (G.PHELPS1)
   2 1/2 c  ;water
     3/4 c  Superfine sugar
       1    3-1/2 inch cinnamon stick
       4 c  Sour cherries; pitted or
       2 cn Water-packed sour cherries;
            -drained*
       1 tb Cornstarch
       2 tb ;water
     1/3 c  Dry red wine
     1/3 c  Heavy cream
     1/3 c  Cherry Heering; chilled **
            Mint sprigs
            Sour cream (optional)
  
   *Fresh cherries are a lot of work but really do taste better than the
   canned variety.  **Other cherry flavored liqueur can be used such as Cherry
   Brandy but Cherry Heering works the best.
   
   Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30
   minutes if using fresh cherries, 10 if using canned. Mix together
   cornstarch and 2 tablespoons water, stir into cherries and cook and stir
   until clear and slightly thickened.  Remove about 1 cup of cherries and
   some juice; puree in blender and return to rest of soup. Cool, add wine and
   cream, blend well and chill thoroughly. Just before serving add Cherry
   Heering or other type of cherry liqueur. Serve in chilled bowls garnished
   with mint and dollops of sour cream.
   
   SOURCE:  The Whole World Cookbook.
  
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