Cold Cherry Soup- Meggy Leves Tspn00B

* Exported from MasterCook *

COLD CHERRY SOUP- MEGGY LEVES TSPN00B

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hungarian Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh cherries -- pitted*
1 Water
1 Lemon slice -- seeded
2 ts Cornstarch
2 tb Sugar
3 tb Sour cream

*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place them in a saucepan and add
approx. 1 1/2 c. cold water or enough to cover
cherries. Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can
into the saucepan. Simmer canned cherries for 5
minutes or until hot. Simmer fresh cherries for 10
minutes or until they have softened; simmer either
with sugar and lemon. Remove from the heat.

Stir together the cornstarch and sour cream; pour the
mixture into the hot cherries. Return saucepan to the
heat and stir until the sour cream is well combined
and the liquid has thickened. Do not let the soup boil
after the sour cream has been added. Cool and chill
the soup. Add additional sugar and lemon juice, if
desired. Serve chilled.



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