Ingredients
- 500 g (1 lb 2 oz) stoned sour cherries
- 1/8 teaspoon cinnamon
- ¼ teaspoon lemon zest
- 140 g (5 oz ) white sugar
- 120 ml (½ cup) sour cream
- 1 teaspoon plain flour (all-purpose flour)
- Salt, as needed
Method
- Put a pint and 4 tablespoons of water in a pan with the lemon, cherries, sugar and cinnamon, and bring to a boil.
- Reduce the heat and simmer for about 20 minutes.
- Stir the flour and sour cream together, then stir this into the soup and bring it back to a gentle boil.
- Add salt to taste, a tiny bit at a time.
- Cook for another 3 minutes, then cool to room temperature.
- Refrigerate the soup for at least ½ hour or until you are ready to serve it.