|Login||Logout||Register||Contact the Webmaster||PayPal Me|
1 1/2 lbs. of frozen or fresh pitted sour cherries.
1 tsp. grated lemon peel
1 tsp. of lemon juice
5 oz. powdered sugar
cinnamon to taste
corn starch or flour slurry for thickening
cold half and half or cream added at the table
Add the cherries to 1 quart of cold water in a pot, add salt, lemon peel, lemon juice, powdered sugar, cinnamon and the cloves. Bring to boil for a few minutes.
Allow to cool a little and remove cloves.
Slowly mix in the corn starch or flour to thicken.
Chill in the fridge prior to serving.
Serve with chilled heavy cream or half n half in a gravy boat at the table. This is nice because you can control how rich your soup is.
*There are richer versions of this where sour cream and one egg yolk are stirred into the soup during the thickening stage while it's still warm.*