Sunday, July 22, 2007

Hungarian cherry soup

To answer your question, yes this is served as a main course and not a dessert. But you can do whatever makes you happy.

1 1/3 lb pitted sour cherries
1/3 cup sugar
1/2 tsp lemon zest
cinnamon stick
1-2 cloves
1 Tbsp flour
3/4 cup sour cream

In a large saucepan, combine cherries, sugar, lemon and spices. Bring to a gentle boil and simmer for 10 minutes. Remove cinnamon stick.

Slowly mix flour into sour cream until smooth. Stir into cherry mixture to thicken. Cool completely, then chill in fridge.

Serve in a bowl, topped with fresh whipped cream.

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