Yield: 1 Servings
|2 pounds||Fresh cherries; pitted*|
|1||Lemon slice; seeded|
|3 tablespoons||Sour cream|
*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place them in a saucepan and add approx. 1½ c. cold water or enough to cover cherries. Add sugar and lemon. Canned Cherries: Put cherries with liquid from can into the saucepan. Simmer canned cherries for 5 minutes or until hot. Simmer fresh cherries for 10 minutes or until they have softened; simmer either with sugar and lemon. Remove from the heat. Stir together the cornstarch and sour cream; pour the mixture into the hot cherries. Return saucepan to the heat and stir 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 chill the soup. Add additional sugar and lemon juice, if desired. Serve chilled. LISA CRAWLEY Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998