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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