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Hideg Cseresnyeleves (Spiced Cherry Soup)

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      Title: HIDEG CSERESNYELEVES (SPICED CHERRY SOUP)
 Categories: Soups, Hungarian, Ethnic
      Yield: 4 Servings
 
      1 lb Sweet red cherries
    1/2    Lemon rind
      6    Whole cloves
      1    3-inch stick cinnamon
    1/3 c  Granulated sugar
    1/2 ts Salt
      3 tb Quick-cooking tapioca
      1 c  Red wine
      4    Lemon slices
           Commercial sour cream
      3 c  Water
 
    1). Day before or early in day: Wash cherries; remove stems. With
  vegetable peeler, remove rind from lemon in strips; stick cloves into
  rind.
  
    2). In saucepan, combine cherries, lemon rind with cloves, cinnamon,
  sugar, salt, water. Simmer, uncovered, 15 minutes.
  
    3). Gradually stir in tapioca; bring to a boil; then remove from
  heat; stir in wine, allow to cool. Remove and discard lemon rind,
  cloves, and cinnamon; then refrigerate until serving time.
  
    4). To serve, ladle ice-cold soup into individual soup bowls or
  plates; top each serving with lemon slice and a spoonful of sour
  cream (or, if preffered, stir in cream).
  
    SOURCE: Good Housekeeping Around The World Cookbook Consolidated
  Book Publishers Chicago 1, Illinois 1958
  
  Posted in COOKING by: Bob Emert 9/1/93
 
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