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