Chilled Sour Cherry Soup
Hideg Meggyleves

1 Lb sour cherries* (ripe and pitted)
5 oz sugar
grated peel of half a lemon
pinch of salt
ground cinnamon
1 Tbs flour
1/2 cup sour cream

In a large pan put 5 cups of water, the
sugar, salt, lemon peel, and cinnamon.
Boil for 3-4 minutes and taste to see if
the liquid is well-flavored. If not, let it
boil and reduce for another few minutes.
Add the cherries to the boiling water and
simmer 4-5 minutes. Mix the cream and
the flour then stir in slowly a ladle of hot
cherry juice. Pour into the soup and boil
until it thickens. Leave to cool serve chilled.
*blackcurrants, rhubarb, gooseberries can be
substituted.