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LOCATION: Recipes >> Soups >> Cherry 01

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Hungarian Cherry Soup

1 lb morello cherries, pitted, pits and stems reserved
3 cups Riesling or other dry white wine
1/4 cup sugar
1 inch stick cinnamon
2 lemons, 1 peeled and the peel reserved, both squeezed
1/2 cup brandy (optional)
2 cups sour cream

Crush a few of the cherry pits, then put all the pits and stems
into a pan with the wine, sugar, cinnamon stick and the juice of
both lemons and peel of one. Simmer for 5 minutes, then leave to
steep for at least 15 minutes. Strain, bring back to a boil and
add the cherries and their juice. Remove from the heat immediately
and allow to cool to tepid. Stir in the brandy. Put the sour
cream into a tureen, then gradually pour in the cherry soup, mixing
thoroughly. Serve chilled.

Note: Morellos are sour cherries; they may be either light red or
dark, almost black, red. Any other sour cherries may be substituted.
To be used safely, cherry pits and stems must be combined wiht the
other ingredients and cooked as soon as they are removed from the
cherries.

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