Recipe - Kirsebaersuppe (Cold Cherry Soup)

2 One half pound Ripe cherries
2 One half cup Sugar
2 One half qt Water
1 Piece; (1inch) cinnamon
stick
Grated rind of One half lemon
One half Lemon ; Juice of
2 cup Sherry

Wash and stem cherries. Remove pits but do not discard them. combine
cherries, sugar, and water in large enamel or agate kettle and heat to
boiling. Simmer for a few minutes. With slotted spoon, put cherries into
large bowl. Put cherry pits in a small heavy plastic bag. Wrap bag with a
towel and crush pits by hitting them with a hammer. Add crushed cherry pits
to hot cherry juice with cinnamon stick and lemon rind and juice. Stir and
let boil for 3 or 4 minutes. Remove from heat, strain, and pour over
cherries. Chill. Just before serving add sherry. Makes 8 or more soup
servings, 12 or more large beverage servings.

NOTE: Should be served very cold, in chilled glasses or bowls. Plain
cookies or wafers go with this traditional favorite.

Posted to recipeludigest Volume 01 Number 556 by ncanty@juno.com (Nadia I
Canty) on Jan 18, 1998