2 TBSPS FLOUR
8 FL OZ SOURED CREAM
PINCH OF SALT
1 TSP ICING SUGAR
450g (1lb) FRESH CHERRIES, PITTED
225g (8oz) CASTOR SUGAR
2 TBSPS KIRSCH
Combine the flour with sour cream, salt and icing sugar until smooth.
Meanwhile, cook the cherries in 3 pints of water with sugar for 15 minutes.
Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture; stir for a few minutes.
Fold the mixture back into the cooked cherries and simmer for 10 minutes. Fold in the Kirsch and cover the soup so it cools without developing a skin.
Adjust seasoning to taste.