Cold Sour Cherry Soup

Name: Cold Sour Cherry Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 to 10 servings
Ingredients: Four 24-ounce jars pitted sour cherries, such as Bende; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1 jumbo egg; 12 ounces sour cream

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Level: Easy

Total: 2 hr (includes chilling time)
Active: 20 min

Yield: 8 to 10 servings

Level: Easy

Total: 2 hr (includes chilling time)
Active: 20 min

Yield: 8 to 10 servings

Ingredients

Four 24-ounce jars pitted sour cherries, such as Bende

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 jumbo egg

12 ounces sour cream

Directions

Drain the cherries over a bowl and reserve the juice. Set the cherries aside.
Stir together the flour, salt and egg in a small bowl until the mixture becomes a smooth paste. Stir in the sour cream until combined, and then whisk the mixture into the cherry juice until all the lumps are gone.
Pour mixture into a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until mixture thickens, about 8 minutes.
Remove the mixture from heat and stir in the cherries. Let the soup cool completely and then refrigerate until chilled, about 1 hour. Serve cold.