Cold Fruit Soup

This soup is typically made from black cherries, but you can substitute peaches, strawberries, or even currants.  It is usually a summer soup, when it can be made from fresh fruit, but it's just as easy (if not easier) to make in the winter from frozen fruit.  The only exception will be that if you're using fresh, you will absolutely want to include the fruit itself in the finished product, whereas if you're using frozen, it might look less palatable due to the color blanching out of the fruit - but the taste will be pretty much the same.

Take about 2 cups of fruit (or a smaller standard package of frozen) and place in a small pot.  Fill with water and add nutmeg, sugar, brown sugar, vanilla, and cinnamon to taste, and about 5-6 cloves.  You can also add a few slices of oranges to the mix, or add orange juice.  (Or don't, it's not necessary.)  Bring to a boil, then lower the heat. 

In the meantime, stir in a rounded tablespoon (or two) of flour into about a cup or cup and a half of sour cream.  Mix, and add about 5 tablespoons of the hot fruit broth to help mix it smooth.  Add to the soup a little at a time, stirring constantly.  If the soup gets lumpy, you can still salvage it by straining the liquid.  (This will also remove the cloves and orange slices, saving you the effort of doing so later.)  You can then add back the fruit into the soup if you prefer. 

Let the soup cool, and then refrigerate for a few hours.  You can serve with a dollop of cream and some powdered cinnamon on top to garnish, or simply as is.  If it is wintertime, you can even serve it warm - but I much prefer the cool version.  :)