Chilled Sour Cherry Soup

As in many central European countries, cold fruit soup is a summer appetizer. Cherries, widely grown, are popularly used

21⁄2 pints water

6 ounces sugar

pinch of salt

grated peel of half a lemon

1⁄4 tsp cinnamon powder

1 pound sour (Morello) cherries, pitted

1 TBS flour

1⁄4 cup sour cream

• Boil water, sugar, salt, lemon peel, and cinnamon for 5 minutes in a large enamel or steel pot.
• Add cherries to the boiling water and simmer 4–5 minutes.
• Blend flour and cream into a slurry with a ladle of the hot cherry soup. Add slurry to soup and boil until it thickens.
• Leave to cool, and serve chilled.