A recipe from a colleague who brought this soup to the Vanilla Fest of last weekend – the annotations are also hers. It was delicious! You can use it for a main course during a hot day, or as a dessert. Mmmmmm…..
Hungarian Cherry Soup
2 bags frozen cherries (I used sweet, but any variety would work)
1/2 cup sugar
1/2 cup water1 vanilla bean (original recipe called for 1 tsp vanilla extract)
1/2 tsp cloves (original recipe called for 3-5 cloves)
1 tsp cinnamon
1 pinch salt
3 tsp flour
1 cup cream (original recipe called for 1 pint cream; no sour cream)
1 cup sour cream
2 slices lemon, from center of fruit
Thaw the bags of cherries. Once thawed drain the liquid from the bags into a large saucepan (I used a 2.5 qt saucepan and it all just barely fit) on medium-high heat. Add sugar, water, cloves and cinnamon. Bring to a boil.
While you wait for the boil pour the cherries into a bowl (I needed a medium-large bowl to do this), add flour and mix. Once the sauce is boiling turn it down to a simmer. Add cherries and lemon slices. Stir well. Return the heat to medium-high and stir constantly until it returns to a boil. Add vanilla beans and pod. Slowly add in sour cream and cream. Let cook at a low boil for five minutes.
Remove from heat and let cool for one hour. Remove lemon slices and vanilla bean pod. Put in refrigerator and cool for several hours or over night.
The original recipe is at: http://www.cherrysoup.net/
Filed under: Recipes | Tagged: alice, cherries, cold soup, dessert
