Danish Cherry Soup (Kirsebærsuppe) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guesstimate. Ingredients:
1 1/2 lbs tart cherries, divided |
3 quarts water |
1 cinnamon stick |
1/2 lemon, sliced |
2 tablespoons cornstarch |
1/2 cup sugar |
Directions:
1. Pit one cup of cherries and reserve.
2. Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
3. Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
4. Cook slowly for a few minutes.
5. Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
6. Bring to a boil and add the sugar.
7. Serve hot or cold.
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