Soup Recipe serve 6
Clean and drain the cherries. Remove the stems.
Step 2: Place
cherries in a sauce pan with sugar and kirsch. Bring to a boil over
medium heat and cook for 15 minutes.
3: Melt 1 1/2 tablespoons of butter in a skillet. Add bread
slices and sauté until browned on both sides. Drain with paper
towel. Add more butter if needed to brown all the slices.
4: In a bowl, blend 1 tablespoon of cornflour and 1 tablespoon
5: Remove the cherries from the pan, using a spoon. Add to
the pan the mixture of cornflour and water. Stir well over low heat
for a few minutes.
6: Return the cherries to the pan for a few seconds.
Put the bread slice in a bowl. Pour the soup over the bread.
Wine suggestion: Beaujolais,
young red wine (French Wine