Chilled Fruit Soup

In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon, orange peel and juice and water to boil. Lower heat, and cook gently until fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food processor, puree fruit and liquid. press a nylon sieve to remove seeds. Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup, then pour into 4 to 6 chilled bowls. carefully place a spoonful of sour cream on each serving, and use a skewer, feather the sour cream attractively. Decorate with black currant leaves and serve immediately. Makes 4 to 6 servings. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008