Title: Hungarian Cherry Soup
Categories: Soups
Yield: 1 Servings

1 lb Morello cherries, pitted,
-pits and stems reserved
3 c Riesling or other dry white
-wine
1/4 c Sugar
1 Inch stick cinnamon
2 Lemons, 1 peeled & the peel
-reserved, both squeezed
1/2 c Brandy (optional)
2 c Sour cream

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.

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini