675g/1˝ lb Fresh Cherries, stoned
cream to serve (optional - see below)
Place the cherries in a saucepan together with the water, cinnamon, salt and sugar. Bring to the boil then simmer for 10
minutes until tender.
Pass through a sieve or process in a blender until smooth. Mix the cornflour with a little water to form a paste. Return the
soup to the saucepan, add the corn flour
mixture and simmer gently for 5 minutes, stirring. Cool, then chill in the fridge.
To serve - transfer to individual soup plates/bowls and swirl in the cream if
using. (Cream is not suitable for Vegans or people on dairy free diets).
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