Cold Cherry Soup

Try this one in the summer. If you like cherries, you will like this.

Step: 1

Drain the canned cherries; place liquid in medium saucepan and set cherries aside.

Step: 2

In a small mixing bowl, combine cornstarch and cold water; mix well. Whisk cornstarch into cherry liquid. Heat to boiling point and boil for 5 minutes, stirring constantly.

Step: 3

Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.

Per Serving: 242 calories; protein 3.6g; carbohydrates 22.9g; fat 16.2g; cholesterol 33.7mg; sodium 52.5mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.