Cold Sour Cherry Soup – (Hideg meggyleves)

Cold Sour Cherry Soup  -  (Hideg meggyleves)
small piece of cinnamon
or 1/2 teaspoon ground cinnamon
3-4 cloves
6 cups of water
1 lb sour cherry (frozen
or canned if necessary)
dash of salt
3-4 tablespoons sugar
juice from A lemon
3 oz cream and sour cream each
1 heaping tablespoon flour

Prepare a spice essence by boiling the cinnamon and the cloves in C cup of water for 4-5 minutes then straining it. Remove the stems and pits of the cherry, put into the remaining water to cook. Add the salt, sugar, lemon juice and the spice essence. Bring to a boil, then reduce heat. Cook for about 8 minutes until cherries are tender. Mix smooth the cream and the sour cream with the flour, then spoon in a bit of the hot soup to prevent it from curdling later. Strain into the soup, boil for another 2-3 minutes to let the soup thicken a bit. Cool well. Decorate with whipped cream if desired before serving.

Preparation time: 30 minutes + cooling
One serving: 1137 kJ/272 kcal