Hungarian Tipsy Cold Morello Soup

By request from Mrnelso.

Hideg Vörösboros Meggyleves
Hungarian Tipsy Cold Morello Soup

1-3/4 cups fresh morello cherries
4-5 cloves
small piece of cinnamon stick
3/4 cup dry red wine
juice of 1 lemon
2/3 cup superfine sugar
pinch of salt
2 egg yolks
3/4 cup light cream

Wash & pit cherries. Place cloves & cinnamon in a cheesecloth bag. Cook the cherries in their own juice and 3-1/3 cups water together with the wine, strained lemon juice, sugar, salt and spices. Using a slotted spoon, take out half the cherries , puree them, and return to the soup. Bring to a boil.

Meanwhile, mix the egg yolks into the cream. Add about a cupful of the hot soup to this mixture to temper it, stirring constantly. Pour the egg/cream mixture into the soup. Stir and reheat, but do not let it boil, lest the egg curdle. Remove the spices. Cool the soup and serve ice cold in chilled soup bowls.