Vörösboros Meggyleves (Tipsy Morello Cherry Soup)

Another one of Zoli’s favorites!  It is a slightly sweet, slightly sour, chilled soup. We eat it as a dinner soup, although some people might like it more as a dessert.


Trader Joe's Morello Cherries

Cherries, Juice, etc.

 


After Addition of Cream and Egg Yolk Mixture



After Addition of Cream and Egg Yolk Mixture Delicious!

 



Ingredients:
- 1 3/4 lbs (800g) morello cherries
- 4-5 cloves
- Small piece of cinnamon stick
- 3/4 (200ml) dry red wine
- Juice of 1 lemon
- 2/3 cup (120g) superfine sugar
- Pinch of salt
- 2 egg yolks
- 3/4 cup (200ml) light cream (we use whipping cream)

Directions:
Wash and pit the cherries.  Place the cloves and cinnamon in a cheesecloth bag (although we just place them in the soup and fish them out later). Cook the cherries in their own juice and 3 1/3 cup (800ml) water, together with the red wine, strained lemon juice, sugar, salt, and spices. Take out half the cherries, using a slotted spoon. Puree these, and return to the soup.  Bring to a boil.  Meanwhile, mix the egg yolks into the cream.  Add about a cupful of the hot soup to this mixture, stirring constantly.  Then pour the egg and cream mixture into the soup.  Stir in, and reheat.  Do not let it boil, or the egg will curdle.  Finally, remove the spices.  Cool, and serve ice cold in chilled soup bowls.