Sour-cherry soup is a refreshing dessert or appetizer which is best served cold.
- Pitted Sour Cherry - 1000 g (2.2 lbs)
- Cooking Creme/créme Fraîche - 0.2 l (6.8 oz)
- Milk - 0.2 l (6.8 oz)
- Red Wine - 0.1 l (3.4 oz)
- Lemon Slices - 2-3
- Sugar - 1-2 tbsp
- Cloves - 1 tbsp
- Whole Cinnamon - 1
In a large pot pour enough water to cover the cherries. Add sugar, wine, cloves, cinnamon and a few slices of lemon. Cook the soup for about 10 minutes over medium heat until the cherries are soft. Take out 10-12 cherries and put them on a plate for later use.
Take the pot off the heat and mix the soup with a blender. Take it back and stir in milk and cooking crème until smooth. Bring it to a boil again.
Serve it chilled and place whole cherries on top.
Also known as: Slightly Sweet Soup Made With Milk And Whole Fresh Sour Cherries.
Remember: It is always better to use fresh organic ingredients when cooking! Avoid processed foods and canned fruits or vegetables. Cooking starts with a visit to a local market!Print this page