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1. Add reserved cherry liquid to medium saucepan.
2. In small bowl combine cornstarch and cold water. Whisk to combine.
3. Add cornstarch mixture to saucepan.
4. Bring to a gentle boil over medium heat.
5. Simmer, stirring constantly for 5 minutes.
6. Stir in white sugar and fresh lemon juice. Stir until smooth.
7. Remove from heat. Chill in refrigerator until cold.
8. Blend in sour cream and drained cherries.
9. Serve cold soup in chilled soup bowls or cups.
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