Hungarian Sour Cherry Soup

• 1 can (16 ounces) pitted sour (pie) cherries, undrained
• 1 can (16 ounces) water
• sugar or substitute of your choice to taste, depending on use. This can be anywhere from 2 tablespoons to 1/2 cup of sweetener.
• 1 large egg
• garnish options: sour cream or whipped cream

1. Combine cherries with their liquid and one can of water with sugar in a medium saucepan.
2. Use smaller amount of sugar if serving for lunch or first course; great amount of sugar if serving for dessert.
3. Heat until sugar/sweetener is dissolved. Taste for sweetness; adjust as desired.
4. Beat egg till foamy. Temper egg with warm cherry liquid; adding a small amount at a time; until you have added about half the total liquid.
5. Pour egg mixture back into saucepan. Soup will turn opaque.
6. Chill until cold; at least one hour.
7. If serving for lunch or as appetizer, you may garnish with a dollop of sour cream. If serving as dessert, with whipped cream.

sour, water, sugar, egg, sour cream

Taken from www.epicurious.com/recipes/member/views/hungarian-sour-cherry-soup-1203319 (may not work)