Meggyleves (Morello Cherry Soup)

Ingredients

• •1 1/2 pounds morello cherries
• •3 pints water
• •2 gills sour cream
• •1/2 pint dry red wine
• •1 egg yolk
• •6 ounces sugar
• •1/2 lemon peel
• •1 inch-sized piece of cinnamon
• •2 teaspoons flour
• •1 pinch of salt

Directions

1. 1Stone the morello cherries, then put them to cook together with sugar, salt, lemon peel, and cinnamon. Allow to simmer.
2. 2Meantime, mix in a bowl the flour, egg yolk and 1 gill of sour cream. Mix with a ladleful of soup, then add to the boiling soup stirring constantly.
3. 3Finally, mix wine and other half of sour cream and add this to the soup as well.
4. 4After 10 minutes of simmering put soup aside and let it cool. Take lemon peel and cinnamon out before cooling.
5. 5This soup is excellent when chilled. It can be made from gooseberries, blackberries, raspberries or red currants as well as cherries.