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    You are in: Home / Recipes / Danish Cherry Soup (Kirsebærsuppe) Recipe
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    Danish Cherry Soup (Kirsebærsuppe)

    Danish Cherry Soup (Kirsebærsuppe). Photo by kiwidutch

    1/3 Photos of Danish Cherry Soup (Kirsebærsuppe)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    AB_Fan's Note:

    From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guesstimate.

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    Units: US | Metric


    1. 1
      Pit one cup of cherries and reserve.
    2. 2
      Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
    3. 3
      Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
    4. 4
      Cook slowly for a few minutes.
    5. 5
      Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
    6. 6
      Bring to a boil and add the sugar.
    7. 7
      Serve hot or cold.

    Browse Our Top Fruit Recipes

    Ratings & Reviews:

    • on June 24, 2007


      This recipe catches you quite unawares... It's sweet, its a little tart, it unexpected. It catches you on the hop and makes you think. Its not a soup I would want often , but when I have it I would totally and completly enjoy it, even as unaccostomed to cherry flavour as I am. The only reason that I couldn't give this 5 stars is becuase my DH dislikes fruit, and dislikes warm fruit even more... so I will never be able to make this as part of a romantic dinner for two and if I made it for guests he would sit refusing to eat it, so I would need a second soup that he would eat. He tried a spoonful and his face said it all. We will rate this instead on my face that said something completely different. Please see my rating system: an excellent 4 stars for a fruit flavour delight. Thanks!

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    • on June 21, 2007


      I love cherries, so naturally I think this soup is WONDERFUL! Easy to make (especially if one is as lucky as I to be able to buy a 3-pound bag of already pitted frozen cherries!) I used my immersion blender, then, being particularly obsessive-compulsive today I strained it through cheesecloth to get as clear a soup as possible. I used 1/3 C sugar and I confess I didn't thicken it. (I am never happy with the texture of reheated things with cornstarch thickening.) Thanks fellow teammate--for a delicious dessert.

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    • on June 20, 2007


      Life is just a bowl of cherries. Sweet and Tart! I pitted all the cherries and cut them in half. Then cooked them all in 2 quarts of water leaving them as is. Cut the sugar down the 1/4 cup. I do wonder why I didn`t use Cherry Heering liquour in place of the sugar! Thanks!

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    Read All Reviews (4)


    Nutritional Facts for Danish Cherry Soup (Kirsebærsuppe)

    Serving Size: 1 (458 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 87.9
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 13.4 mg
    Total Carbohydrate 22.6 g
    Dietary Fiber 1.2 g
    Sugars 18.9 g
    Protein 0.7 g

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