Sour Cherry Soup (for Shavuos or just because it's good)
We make a chilled sour cherry soup every year for Shavuos. If you haven't had it, it's basically dessert but part of dinner so then you get to cheat and have "real dessert" after.
1-1.5lbs of sour cherries, pitted
4 cups of water
1/2 cup of red wine
Pinch of salt
Lemon zest (some long pieces you can fish out of soup after its initial boil and simmer)
2tbsp-.5 cup of sugar (this is a taste thing. More sugar makes it sweeter obviously)
2 cinnamon sticks
1 cup of sour cream
2 tbsp flour
Put the cherries in a pot with the water, cinnamon sticks, red wine, salt, lemon zest, and the sugar and bring it to a boil. Simmer 10 minutes. Take the pot off the heat and remove and discard the cinnamon sticks and the zest pieces. Pull out 1/2 cup of the liquid and cool it just a tiny bit, maybe 3 minutes or so.
In a bowl whisk together the sour cream and the flour. Temper this with that very slightly cooled cherry juice you pulled from the pot. Whisk that 1/2 cup into your sour cream and flour mixture and then whisk it back into your soup. Now simmer that another 5 minutes. Don't let it boil, just a low simmer until it all thickens a bit. Stir it here and there.
Cool it quickly and then get it in the refrigerator and chill it 2-3 hours and then eat it all.
= new reply since forum marked as read
off my diet days 
