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Cherry Soup

What is a cherry soup?
A traditional winter soup in Alsace. Several different recipes suggest to add red wine, lemon juice or cinnamon to the soup.


 
Region Prep time / Cooking time

Alsace

15 min. / 20 min.

Ingredients

1 3/4 lb black cherries (can be preserved)
3 tb sugar
2 tb butter
1 tb cornstarch or cornflour
Water
6 slices bread
2 tsp kirsch (cherry brandy)
 

Cherry Soup Recipe serve 6

Step 1: 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.

Step 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.

Step 4: In a bowl, blend 1 tablespoon of cornflour and 1 tablespoon of water.

Step 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.

Step 6: Return the cherries to the pan for a few seconds.

Serving: Put the bread slice in a bowl. Pour the soup over the bread.

Wine suggestion: Beaujolais, young red wine (French Wine Guide).

Bon appétit!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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