Cold Cherry Soup

2 lbs Normal cherries- cut in half, pitted
1/4 cup sugar
OR
2 lbs Sour cherries- cut in half, pitted
1 cup sugar

The rest:
1 stick cinnamon
3 cups water
2 Tbsp flour
1 cup red wine
1 cup cream (or half/ half, the creamie, the richer the flavor)

6 servings

Simmer cherries, sugar and cinnamon in the water until cherries are tender. About 30 minutes. Remove cinnamon. Blend flour with 3Tbsp of cold water in small bowl until very smooth. Thin with 3 more Tbsp liquid from cooking soup. This tempers flour mixture. Stir into hot soup. Heat to boiling. Chill soup completely. You can strain the soup if you don't want to eat the cherries, but I like to, so they are always left in at my house. Before serving stir in wine first then, cream (or whatever you prefer).