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Cold Cherry Soup







Ingredients

1 20- to 21-oz. can cherry pie filling
1 c. water
20 whole cloves
1 cinnamon stick
2 tbsp. lemon juice
1 pint half-and-half, regular or fat free 


Method

1. In a large saucepan, mix pie filling and water. Tie the whole cloves into
a little piece of cheesecloth

2. Add cheesecloth-wrapped cloves, cinnamon stick, and lemon juice to
pan and stir well.

3. Bring to a boil over medium-high heat. Cook 5 to 10 minutes, stirring
occasionally, so that soup will absorb the flavor of the spices.

4. Remove bag of cloves and cinnamon stick from cherry mixture. Cool to room temperature.

5. Add half-and-half, stir until smooth, and refrigerate. Serve cold.



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