Cherry Soup with Egg Drops Dumplings
1 quart stemmed and pitted cherries (canned or fresh) 1 tablespoon lemon juice 2 tablespoons
granulated sugar (more with sour cherries) 1 quart cold water Pinch of salt Egg Drops (Minute
Dumplings) 1 egg
1/4 cup cold water 3 tablespoons flour Pinch of salt Pinch of nutmeg
If soup is to be served hot, prepare the egg drops first. Beat egg well. Stir in water then add
flour, salt and nutmeg and beat vigorously with a fork or spoon until smooth. Bring the combined
soup ingredients to a boil and drop the egg mixture from the tip of a teaspoon into the rapidly
boiling soup. Cook for 5 minutes, and the dumplings will rise to the top when done. If soup is to be
served iced, do not cook it with the egg drops. After bringing soup to a boil and cooking for 5
minutes, let it cool. Then chill it in the refrigerator in a glass jar for at least 2 hours before
serving. Just before serving, cook the egg drops in slightly salted water, using the same procedure
as above. Drain them well before adding to the soup. A spoonful of sour cream may be added to each
serving, stirred in or floated on top.
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