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20 minutes
2 tbsp cornstarch 30 mL
1 cup Knorr Chicken Broth 250 mL
1 cup red grape juice 250 mL
4 cups pitted fresh cherries plus additional cherries for garnish 1 L
1 tbsp balsamic vinegar 15 mL
4 tbsp crème fraîche or sour cream 60 mL
4 servings
Whisk together the cornstarch, broth and juice in a medium pot. Stir in the cherries and set over medium-high heat. Bring mixture to a boil, then reduce the heat and simmer, stirring, for 3 minutes more. Transfer the mixture to a blender and purée until smooth. Pour the soup into a glass bowl, stir in the vinegar and refrigerate until chilled, about 4 hours.
To serve, season to taste with salt, spoon into individual soup bowls and garnish with fresh cherries and a dollop of crème fraîche.
2 tbsp cornstarch 30 mL
1 cup Knorr Chicken Broth 250 mL
1 cup red grape juice 250 mL
4 cups pitted fresh cherries plus additional cherries for garnish 1 L
1 tbsp balsamic vinegar 15 mL
4 tbsp crème fraîche or sour cream 60 mL
4 servings
Whisk together the cornstarch, broth and juice in a medium pot. Stir in the cherries and set over medium-high heat. Bring mixture to a boil, then reduce the heat and simmer, stirring, for 3 minutes more. Transfer the mixture to a blender and purée until smooth. Pour the soup into a glass bowl, stir in the vinegar and refrigerate until chilled, about 4 hours.
To serve, season to taste with salt, spoon into individual soup bowls and garnish with fresh cherries and a dollop of crème fraîche.
