Cold Tart-Cherry Soup Recipe

1. Combine 3 cups of water, sugar, and cinnamon stick in a 2-quart saucepan, then heat to boiling over medium-high heat, stirring to dissolve the sugar.

2. Add the cherries, reduce the heat to low, and simmer, partially covered, for about 35 minutes for fresh cherries and 10 minutes for canned cherries, until the cherries are tender

3. Discard the cinnamon stick, then mix the arrowroot with the remaining 2 tablespoons of water in a cup until blended. Stir into the soup.

4. Cook for 2 minutes stirring, until the soup has thickened and the broth is clear.

5. Pour the soup into a heat-safe 2-quart glass measure and cool to room temperature. Cover and refrigerate until cold.

To Serve:

1. Whip the cream and nutmeg just until it is slightly thickened and barely mounds on itself. Spoon some cream over the soup in each bowl.

2. With a vegetable peeler, shave some chocolate over each serving. Enjoy!