Old-Fashioned Cold Cherry Soup (Hideg Meggyleves)

Directions

In a 2-quart saucepan, combine water (or cherry juice/water mixture), sugar and cinnamon stick.

Bring to a boil; add cherries.

Partly cover and simmer over low heat 35–40 minutes if the cherries are fresh, or 10 minutes if they are canned.

Remove cinnamon stick.

Remove 1⁄3 cup of warm liquid from the cherry soup; pour into a separate bowl.

Whisk cornstarch into warm liquid; mix until thoroughly dissolved.

Pour cornstarch mixture into the soup. Stirring constantly, bring the soup almost to a boil.

Reduce heat and simmer about 2 minutes or until clear and slightly thickened.

Pour into a shallow glass or stainless-steel bowl and refrigerate until chilled.

Right before serving, stir in cream and wine. Pour into soup bowls that have been pre-chilled.