Rose Petal Soup


A surprisingly refreshing and delicious cold soup.


    Ingredients:

   1 red or pink fragrant rose flower                      
   1 pint cold water
   8 oz dry white wine                                      
   Pinch of powdered cinnamon
   1 16 oz can pitted sweet cherries, drained        
   2 ounces of Kirsch
 1/2 pint of sour cream                                        
   4 oz of fine sugar


Pluck the rose petals from the head. 

Cut away the white basal (heels) portions 
and discard (they are bitter. 

Put aside some petals for a garnish. 

Put sugar, water and cinnamon in a medium 
saucepan, bring to a boil. 

Add the cherries and reduce heat to simmer 
for 10 minutes. 

Add the wine and rose petals. 

Remove from the heat and allow to sit until 
cool. 

Put this mixture in the blender or food 
processor; liquefy it. 

Stir in 8 ounces of the sour cream and all 
the Kirsch. 

Refrigerate to chill thoroughly. 

Serve in a large glass bowl swirling the 
rest of sour cream on top. 

Scatter with rose petals and a sprinkling 
of cinnamon.


    Yield: 6-8 servings


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