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COLD CHERRY SOUP

2 1/2 pounds of fresh sour cherries, pits removed, or 2 pounds of canned
pitted sour cherries
water
2 Tbsp sugar
1 slice lemon
2 tsp cornstarch
3 tablespoons sour cream

If you are using fresh cherries, place them in the saucepan and
add approximately 1 1/2 cups of cold water, or enough to barely
cover the cherries. If using canned cherries, put the cherries
with the liquid from the can into the saucepan. Simmer canned
cherries for 5 minutes, or until they are hot. Simmer fresh cherries
for 10 minutes, or until they have softened. In either case, simmer
the fruit with the sugar, and slice of lemon. Remove the pan from
the heat.

In the custard cup stir together the cornstarch and sour cream and
pour the mixture into the hot cherries. Return the saucepan to
the stove and stir with a wooden spatula until the sour cream is
well combined and the liquid has thickened. Do not let the soup
boil after the sour cream has been added. Cool and then chill the
soup. Taste the soup before serving, adding more sugar or a touch
of lemon juice as needed.

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