Hungarian sour cherry soup
Instructions
Boil the cream up to reduce it in half, allow it to cool and dissolve the flour.
Bring to a boil 80 cl of water with spices and sugar (preferably in a cheesecloth bag), then the pitted cherries, wait 5 minutes after resumption of boiling, gradually add the cream with flour, give a boil, add the red wine and turn off.
Allow to cool, remove the spices and lemon zest and serve frozen.
Ingredients and dosing for 4 persons
- 400 g of pitted cherries
- 80 g of sugar
- 1 pinch of salt
- 1 pinch of cinnamon
- 3 cloves
- Little of lemon zest
- 2 tablespoons of flour
- 40 cl of cream
- 10 cl of red wine