Sour cherry soup also known as meggyleves is a popular dish throughout Hungary as well as other parts of Europe that have their own variations to it. Most hungarians enjoy this dish during early spring to late summer when the cherries are fully ripened. It makes an excellent appetizer for hot summer days or as a special treat.
Ingredients
1 cup pitted sour cherries
½ cup water
½ cup granulated sugar
1 tbsp corn starch
3 slices of lemon thinly chopped
2 egg yolks lightly beaten
1 cup red wine
1 cup heavy cream
Directions
In a small saucepan over medium heat, combine water and sugar. Simmer until fruit is cooked but still firm.
Drain liquid into measuring cup and set fruit aside in a large glass bowl. Add water to liquid to make 1 cup (250 ml).
In a saucepan dissolve cornstarch in a little water and add egg yolks; mixing well. Add the fruit juice and lemon slices. Bring mixture to a boil stirring constantly. Reduce heat and simmer for 10 minutes.
Remove saucepan from heat. Blend in wine and cream. Pour over fruit and refrigerate for 30 minutes or more.
Serve chilled in soup bowls.
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