Cold fruit soups are relatively unknown in English-speaking countries but they make a refreshing and unusual start to a meal.In the summer especially,they are much lighter and easier to digest than cooked hot soup.
1 lb. canned stoned Morello cherries
8 fl.oz (1 cup) red wine
1 cinnamon stick
1 teaspoon grated lemon grind
1 teaspoon lemon juice
1 tablespoon cornflour (cornstarch)
2 tablespoon water
2 tablespoon sugar
2 tablespoon sour cream
Drain the cherries,reserve the syrup,and set them aside
In a large saucepan, heat the cherry syrup,red wine,cinnamon stick,lemon rind and lemon juice together over moderate heat until the mixture comes to the boil.Add the cherries,reduce the heat to very low and cook for 15 minutes.Remove the pan from the heat and remove and discard the cinnamon stick.
In a teacup,mix the cornflour and water to a paste.Add this paste to the cherry mixture and stir with a wooden spoon to blend the ingredients well.Stir in the sugar.
Pour the cherry mixture into a deep serving bowl and place it in the refrigerator to chill for 1 hour.The soup should be served very cold.Just before serving,spoon the sour cream over the top of the soup.