Meggyleves (Cherry Soup) Veg CD
SP Hungarian 40mins plus chilling
Vegetarian Fruit Soup Starter Hungary Eastern Europe
175g/ 6 oz. Sugar
The peel of half a lemon
2.5cm/1 inch Cinnamon
1 Egg Yolk
2 teasp Flour
A pinch of salt
1. Place the
stoned cherries, sugar, salt, lemon peel, and cinnamon in a large saucepan,
bring to the boil then reduce the heat and simmer for 15 minutes.
2. In the meantime,
place the, flour, egg yolk and half the sour cream in a mixing bowl and mix well.
3. Add ladleful of
the hot soup to the sour cream mixture, mix well, then add to the simmering soup
4. In another bowl, mix
together wine and other half of the sour cream. Add
this to the simmering soup and continue to cook for a further 10 minutes
5. Remove the soup
from the heat, remove the lemon peel and cinnamon and allow to cool. Once cold,
chill well before serving.
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