German Cherry Soup
- 1 1/2 pounds meaty cherries, fresh
- 3 cups hot water
- 1/2 lemon, rind only
- Trace cinnamon
- 1/2 ounce potato flour
- 1 tablespoon confectioner's sugar
- 1 glass white wine
- Zwieback biscuits
Stone the cherries, save the juice. Keep out 6 tablespoons fresh cherries, cook the rest of them in the hot water, with lemon rind and cinnamon. Press through a fine sieve. Mix this puree with the juice obtained when pitting the cherries; add the flour moistened with little cold water. Add the sugar, and whole cherries, boil 4 minutes, then add the wine. Serve with biscuits or zwieback.
Submitted by Jun 3, 2009
15 min
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