Source: dLife

This fruity soup tastefully combines the flavors of cherries, whole cloves, and cinnamon.

Servings

1.5
1 1/2 lb  Cherries, dark, sweet, pitted 3.0
3 tbsp  sugar 19.0
19 tbsp  cold water 12.0
12 each  whole cloves 1.0
1 tsp  cardamom pods 1.0
1 each  cinnamon sticks 1.5
1 1/2 tbsp  cornstarch 4.0
4 tbsp  reduced fat sour cream 1.0
1 pinch  ground nutmeg

1. In a medium saucepot begin to heat cherries, sugar, and 3 cups of water.
2. Secure cloves, cardamon, and cinnamon in a cheesecloth bag and add to pot. Let boil.
3. Place lid over pot, lower heat, and let simmer for 15 to 20 minutes or until cherries are soft, but not mushy. Take pot off of heat and let cool. Take spice packet out and throw away.
4. Using a food processor or blender, pulse mixture until creamy. Strain, removing solid pieces. Move soup back to pot and boil.
5. Stir together cornstarch and 3 tablespoons of water and add into pot. Keep boiling and stirring until soup thickens, about 1 to 2 minutes. Let cool and chill.
6. When ready to serve, spoon sour cream over top of soup and season with nutmeg.