Pit fresh cherries and cook them covered with 1 dl of water for up to 10 minutes.
Chill the cherries a bit, chop them in a blender and put back to the pot of cooking liquid.
Mix cornflour and a small amount of water.
Add the rest of the water, salt and cornflour to the cherries and cook for about 3 minutes.
Place the soup tin the fridge.
Serve it cold stirred with cream.
Garnish with oat ...