Cool Hungarian Sour Cherry Soup - {Meggy Leves} Recipe - Cooking Index
Cool Hungarian Sour Cherry Soup - {Meggy Leves} Recipe - Cooking Index
I had kinda put this one off for a while, thinking it was going to be offputtingly odd. Not at all -- in fact, it was downright fresh and appealing -- and had me sneaking into the fridge for secret spoonsful. Traditionally it's served as an appetizer -- and for good reason. The tart-sweet-heady combination is just like an aperitif. But I think it would be a wonderful minimilist dessert as well after a rich meal. Marvelous with pork -- and a snap to make.
Courses: Soup| 2 | Pitted sour cherries - (16 oz ea) - undrained | |
| 1 cup | 237ml | Sour cream ("lite" is fine) |
| 1/4 cup | 49g / 1.7oz | Superfine sugar - (which you can |
| Make in a blender or food processor) | ||
| 1/4 cup | 59ml | Tawny port or cream sherry |
| Just a spritz of sugar on top - for garnish |
Whisk the cherry juice, sour cream, sugar, and wine in a bowl until the sugar is dissolved. Stir in the cherries. Chill for 3 to 4 hours.
When ready to serve, ladle into small bowls and just flick a little superfine sugar over each one. Serve immediately with silver spoons.
Serve cool to cold to 4 to 6 people in small portions. But they may ask for another round....
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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