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