Spiced Cherry Soup

Directions

1. 1
   Day before or early in day: Wash cherries; remove stems.
2. 2
   With vegetable peeler, remove rind from lemon in strips; stick cloves into rind.
3. 3
   In saucepan, combine cherries, lemon rind with cloves, cinnamon, sugar, salt, water.
4. 4
   Simmer, uncovered, 15 minutes.
5. 5
   Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool.
6. 6
   Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time.
7. 7
   To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream).