Danish Cherry Soup (Kirsebærsuppe)

Recipe by AB_Fan
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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