Cherry Soup Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (1-pound) cans sour cherries
-1½ pounds instant tapioca
-1 cinnamon stick
-1/2 cup sugar
-Juice of 1 lemon (about ½ cup)
-1 teaspoon salt
Steps:
1-Combine all ingredients in a saucepan.
2-Bring to a boil. Stir constantly until thickened.
3-Remove cinnamon stick and let cool.
4-Serve chilled with a dollop of whipped cream, if desired.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
