SPICY CHERRY CREAM SOUP

For 4 person:
6-8dl water (depends if you use fresh or canned cherries)
1 can of sour cherries/ c.1/3kg fresh cherries
1 piece of cinammon
a few cloves (10-15 pieces)
2 tbs of sugar/4-5 tbs of honey (amount depends on your taste)
2-3 tbs of sour cream/skimmings
2-3 tbs of vanilla pudding powder/starch/flour
1dl cold milk
some butter toasted bread cubes
lemon peel

Put the water to boil, add the cinammon, the cloves and some lemon peel, then add the canned cherries with syrup with all and boil for 5-10 minutes, until the cherries become soft so you can squash them with the help of a pasta strainer. (In case of using fresh cherries you need to boil them for a longer time).
You put the cherries with liquid in the strainer and squeeze and stir with a wooden spoon, until all the seeds, cloves and cinammon remain in the strainer.
After this you put the soup back to fire and let it boil adding the sugar or honey.
Mix the vanilla pudding powder with the sour cream and milk, stir well, then gently take off some soup and stir in this vanilla cream until it gets warmer then add this all to the soup stirring fast so it mixes homogenously.
Boil for some more minutes. Then cool it down totally in fridge and present in soup cup with toast, some sour cream or honey on top.
This is a typical summer soup recipe for the coming hot days, it's more like a fruit cream than a real soup.


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