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    You are in: Home / Recipes / Kirschsuppe Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    9 hrs

    30 mins

    Bekah_Goertzen's Note:

    Traditional german cherry soup is served to cleanse the palate between dishes or can be served as an appetizer or dessert! It is usually served chilled however in the winter I serve it warm with a dollop of sour cream instead of the creme fraiche.

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    Units: US | Metric


    1. 1
      Remove the pits and stems from the cherries and put aside. Place one half of the pits in a clean kitchen towel and roughly crush with a mallet. Keep the other half of the pits whole. Zest and juice the lemon. In a large pan mix the crushed and whole pits, stems, wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve making sure all the pits are removed. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.

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    Nutritional Facts for Kirschsuppe

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.6
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 17.2 g
    Cholesterol 101.8 mg
    Sodium 31.8 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 4.8 g
    Sugars 28.5 g
    Protein 3.6 g

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