Preparation / Directions:
Boil 2 quarts of water in a pot and add cherries. Cook for 10 minutes,
gradually adding the sugar, salt, and lemon juice.
Mix the egg yolks with cream and add to the soup. Heat soup on low,
stirring constantly until it thickens. Serve soup hot or chilled.
Variation: This soup can also be prepared from red currants. In many homes
half of the currants are passed through a sieve into the soup.
note: In finer kitchens, in order to bring out the deep and rich flavor of
the sour cherries, they add a well-reduced liquid made from cherry its,
water, cinnamon, cloves, and vanilla. The soup is garnished with sweetened,
beaten egg whites and sliced, toasted hazelnuts.
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