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Hideg cseresnyeleves (spiced cherry soup)

Yield: 4 Servings

Ingredients:

• 1 lb Sweet red cherries
• 1/2 Lemon rind
• 6 Whole cloves
• 1 3-inch stick cinnamon
• 1/3 c Granulated sugar
• 1/2 ts Salt
• 3 tb Quick-cooking tapioca
• 1 c Red wine
• 4 Lemon slices Commercial sour cream
• 3 c Water
• 1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler remove rind from lemon in strips; stick cloves into rind.
• 2). In saucepan

Instructions:

combine cherries lemon rind with cloves cinnamon sugar salt water. Simmer uncovered 15 minutes. 3). Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine allow to cool. Remove and discard lemon rind cloves and cinnamon; then refrigerate until serving time. 4). To serve ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or if preffered stir in cream). SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1 Illinois 1958 Posted in COOKING by: Bob Emert 9/1/93

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