Chilled Hungarian Sour Cherry Soup

Prepare the Cherries - If using fresh sour cherries, rinse them well and remove the pits. If using frozen cherries, take them out of the freezer about 1 hour before cooking to thaw. You can include any juices from the thawed fruit.

Start the Base - Place the cherries (with any juice) into a large pot. Add 2 tablespoons of sugar and begin heating over medium-high heat. Add the ground cloves and cinnamon sticks and stir gently.

Add Liquids - Once the mixture comes to a boil, pour in the orange juice and water.
Continue cooking over medium-high heat until it returns to a boil.

Make the Cream Mixture - While the cherries are cooking, in a separate bowl, whisk together the cornstarch and vanilla. Stir until completely smooth with no lumps.

Temper the Cream - When the soup is boiling, lower the heat to prevent curdling. Scoop out a ladle of the hot cherry liquid and whisk it into the cream mixture to temper it.

Combine and Finish Cooking - Slowly pour the tempered cream mixture back into the soup, stirring constantly. Return the pot to medium heat and cook until the soup thickens slightly and just comes back to a gentle boil. Stir occasionally to prevent sticking.

Chill and Serve - Remove from heat and let the soup cool slightly, then refrigerate until cold. Serve chilled, topped with whipped cream and optional chiffonade of mint or basil.