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Chilled Cherry Soup a la Budapest

Course Appetizer, Soup

Cuisine Hungarian

Author Cafe Budapest, Copley Square Hotel

Ingredients

• 3 lb cans pitted tart cherries
• 2" cinnamon stick
• 6 pieces cloves
• 6 pieces allspice
• 1 slice lemon
• 1/2 bottle dry red French medoc wine
• 1 pint cream
• 1 Tbsp flour
• 1/2 cup sugar
• pinch salt

Instructions

• Combine two whole cans of tart cherries in a large pot, & add only the juice from the third can and one can of water,
• Add spice, sugar, and a pinch of salt.
• Bring to boiling point.
• Add flour to medium cream and blend, using a wire whip.
• Add cream and wine and bring to a boil again.
• Remove from heat, let cool and then refrigerate.
• Add a tablespoon of whipped cream to the top of each serving.
• Will keep in refrigerator for two weeks.

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