Hungarian Cherry Soup Recipe - Cooking Index
Hungarian Cherry Soup Recipe - Cooking Index
| 2 tablespoons | 30ml | Flour |
| 1/2 cup | 118ml | Sour cream |
| 1/2 cup | 118ml | Plain yogurt |
| 1 teaspoon | 5ml | Powdered sugar |
| 1 | Salt | |
| 2 lbs | 908g / 32oz | Fresh Bing cherries - pitted |
| 1/2 cup | 99g / 3.5oz | Sugar |
Mix the flour with the sour cream, yogurt, and powdered sugar. Season with a dash of salt. Pit the cherries and cook in 1 1/2 quart water with the sugar. Leave a few of the cherries with the pits in them to give the soup a bit of an almond flavor.
When the cherries are tender, remove 2 cups of the cherry liquid and add to the flour mixture. Stir to mix well. Pour the mixture back into the soup and simmer for 5 minutes. Remove from the heat and cover to cool.
When cooled, refrigerate till ready to serve. If too thin add more cream.
This recipe yields ?? servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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