Ingredients
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
Preparation
Combine cherries with their liquid and one can of water with sugar in a medium saucepan.
Use smaller amount of sugar if serving for lunch or first course; great amount of sugar if serving for dessert.
Heat until sugar/sweetener is dissolved. Taste for sweetness; adjust as desired.
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.
Pour egg mixture back into saucepan. Soup will turn opaque.
Chill until cold; at least one hour.
If serving for lunch or as appetizer, you may garnish with a dollop of sour cream. If serving as dessert, with whipped cream.
