From The Cooking of Vienna's Empire
Serves 6
Ingedients
3 cups cold water
1 cup sugar
1 cinnamon stick
4 cups pitted sour cherries or drained canned sour cherries
1 tablespoon arrowroot
1/4 cup heavy cream chilled
3/4 cup dry red wine, chilled
Directions
In a 2-quart saucepan, combine the water, sugar, and cinnamon
stick. Bring to a boil and add the cherries. Partially cover and simmer on low
heat for 35 to 40 minutes if the cherries are fresh or 10 minutes if they are
canned. Remove the cinnamon stick.
Mix the arrowroot and 2 tablespoons of cold water into a paste, then beat into
the cherry soup. Stirring constantly, bring the soup almost to a boil. Reduce
the heat and simmer about 2 minutes, or until clear and slightly thickened.
Pour into a shallow glass or stainless-steel bowl, and refrigerate until chilled.
Before serving - preferable in soup bowls that have been prechilled - stir in
the cream and wine.
My note: if the soup or cream is not at the right temperature, the cream will break into little droplets. The soup will still be good, but not as good as it could be. The cream broke on me the first time, making what I call "star soup".
