Cold Hungarian Cherry Soup

This dish is a true Hungarian rhapsody. In eastern Europe it is most often served before the entree. If you find it too sweet as an appetizer, it makes an elegant dessert course.

2 pounds fresh cherries, pitted and stemmed
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 cups plus 2 tablespoons water
2 to 3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup heavy cream
Sour cream or plain yogurt for topping
Orange or lemon zest or mint sprigs for garnish (optional)

Combine cherries (reserving a few for garnish if you like), lemon juice, cinnamon, 2 cups water, and sugar in a medium saucepan. Bring to boil and cook about 10 minutes until cherries are very soft. Mix cornstarch with remaining 2 tablespoons cold water until dissolved. Add to hot soup and cook, stirring, for one minute. Purée mixture in a food processor or blender; refrigerate overnight or until chilled. Stir in heavy cream. Serve in individual soup bowls topped with a dollop of sour cream or yogurt. Top with a few cherries, zest, and/or mint sprigs.

Serves 4 to 6.