Hungarian Chilled Cherry Soup - Meggyleves

serves 4-6 Ingredients 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3⁄4 lbs. fresh bing cherries, stemmed and pitted, or 1 1⁄2 lbs. frozen bing cherries with 2 3⁄4 cups sour or regular cherry juice.) 1⁄2 tsp. kosher salt 1 stick cinnamon 1 slice (1⁄2"-thick) lemon 1 (8-oz.) container sour cream

Instructions Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes. In a small bowl, whisk together sour cream and 1⁄4 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup. Source and photo: Saveur

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