Cold fruit soups are relatively unknown in English-speaking countries but they make a refreshing and unusual start to a meal. In the summer especially, they are much lighter and easier to digest than cooked hors d’oeuvre or hot soup.
1 lb. canned stoned Morello
cherries 8 fl. oz. red wine 1 cinnamon stick
1 teaspoon grated lemon rind
2 teaspoon lemon juice
1 tablespoon cornflour
2 tablespoons water
2 tablespoons sugar
2 tablespoons sour cream
Drain the cherries, reserve the syrup, and set them aside.
In a large saucepan, heat the cherry syrup, red wine, cinnamon stick, lemon rind and lemon juice together over mod-erate
heat until the mixture comes to the boil. Add the cherries, reduce the heat to very low and cook for 15 minutes. Remove the pan from the heat and remove and discard the cinnamon stick.
In a teacup, mix the cornflour and water to a paste. Add this paste to the cherry mixture and stir with a wooden spoon to
blend the ingredients well. Stir in the sugar.
Pour the cherry mixture into a deep serving bowl and place it in the refrig-erator to chill for 1 hour. The soup should be
served very cold. Just before serving, spoon the sour cream over the top of the soup.