Cherry Soup
Pit MLF cherries and weigh to 2 1/2 pounds reserving the excess juice from the
fruit.
Chop MLF cherries into pea-size pieces and mix with 6 tablespoons sugar and
reserved juice.
Melt 1/4 cup unsalted butter in deep saucepan.
Add 2 tablespoons all-purpose flour and fry till flour is straw color.
Add MLF cherries and juice, cover and simmer gently for 10 minutes.
Add:
2 cups water
2 cups dry red wine, such as Zinfandel or Petite Sirah
Grated zest of 1 lemon
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
Once the liquid has begun to boil, the soup is ready to serve.
Serve hot or cold, with sour cream as garnish is your wish
