Hungarian Cherry Soup
|Canned pitted dark sweet cherries||30 Ounce|
|Domestic pink chablis wine||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Blended maple syrup||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon|
Put contents of 1 (30-oz.) can pitted dark sweet cherries, with juice, in blender container and whisk.
Pour into a bowl and stir in 1 cup domestic pink Chablis and 1/4 cup each lemon juice and maple blended syrup.
Mix well and chill.
Top each serving with a dollop of sour cream (from 1/2 cup) and a sprinkle of grated lemon rind (from 1 tablespoon).
A headier version of this soup is made by heating the cherries with 1 (1-inch) stick cinnamon, 4 cloves and 1 large twist lemon peel.
Remove spices from cherries before pureeing.
Heat and thicken with 1 tablespoon cornstarch stir in 2 cups Burgundy wine before adding remaining ingredients.