Hungarian Chilled Cherry Soup
- 1 kg Tree Top IQF Dark Sweet Cherries
- 354 g dry red wine
- 237 g water
- 1 – 2 cinnamon sticks, about 5″ long
- 4.33 g almond extract
- 242 g half and half cream
- 230 g sour cream
Put the cherries, water, cinnamon and wine in a large pot. Bring to a boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries are tender. Remove from heat and add the almond extract.
In a bowl, stir a few tablespoons of half and half into the sour cream to thin it down, then stir in the rest until the mixture is smooth. Stir into the cherry mixture. Chill until ready to serve.