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Hungarian Cherry Soup

1 lb Morello cherries, pitted, pits and stems reserved
3 c Riesling or other dry white wine
1/4 c Sugar
1 Inch stick cinnamon
2 Lemons, 1 peeled & the peel reserved, both squeezed
1/2 c Brandy (optional)
2 c Sour cream


Crush a few of the cherry pits, then put all the pits and stems into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 minutes, then leave to steep for at least 15 minutes. Strain, bring back to a boil and add the cherries and their juice. Remove from the heat immediately and allow to cool to tepid. Stir in the brandy. Put the sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.


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