Hi~ It's cherry season. This recipe's for those lucky enough to have Sour Cherry trees.

If not -- I've used small fresh purple Italian Plums, halved, instead of cherries -- just as tasty.
(It's an old eastern European recipe, quick to fix and so good on hot days.)


Cherry Soup

1-1/2 quarts water
1 pound fresh or frozen sour cherries * (Do not use canned or sweet Bing)
1/2 to 3/4 cup granulated sugar (to taste)
3 - 4 whole cloves
1 cinnamon stick
3 Tbsp. flour
1 cup sour cream
1 Tbsp. fresh lemon juice
1/4 tsp. salt

* Not necessary to remove pits unless served to young children. (Remove them while eating, tho.) Into a soup pot containing 1-1/2 quarts of boiling water add cherries, granulated sugar, cloves, and cinnamon stick. Stir and cook about 10 minutes. Set aside.

In a separate bowl mix flour, sour cream, lemon juice, salt, and beat until smooth.

Add to this flour mix: 1 cup of the hot soup pot mix (to temper). Stir vigorously.

Now slowly add this mix into the pot of hot soup, stir well. Simmer on low for 6 to 8 minutes until it thickens.

Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Remove cloves & cinnamon stick before serving. Serve cool.

Optional: ADD flat cooked egg noodles while cooling, or pour soup over them. Also, top with a dollop of sour cream.
~carol in SoCal

http://www.nancyskitchen