Cherry Soup
A traditional German fruit soup that balances sweet and sour flavors. Made with fresh black cherries, a rich butter roux base, and finished with port wine and almond notes. It can be served as a unique starter or a light dessert.
Ingredients
- 4 tbsp Unsalted butter (Original specifies 'size of a large egg' (approx 2 oz))
- 1 tbsp All-purpose flour
- 4 cups Water (2 pints)
- 1 lb Black cherries, fresh (Reserve a small handful of whole cherries for the finish)
- 4 pieces Whole cloves
- 2 tbsp Port wine (Optional)
- 0.25 tsp Almond extract (Modern substitute for crushed cherry kernels to ensure safety)
- 1 tbsp Sugar (Adjust to taste depending on sweetness of fruit)
- 4 pieces Sponge cakes, macaroons, or toasted bread sippets (For serving)
Instructions
- 1Wash and stem the cherries. Set aside a small handful (about 8-10) of the nicest looking cherries for the final step. The rest will be used for the base.
- 2In a saucepan, melt the butter over medium heat. Once melted, mix in the tablespoon of flour and stir continuously until the mixture is smooth and lightly browned.
- 3Gradually pour in the water while stirring to prevent lumps. Add the main batch of cherries and the cloves. Bring to a boil, then reduce heat and let simmer until the fruit is quite tender and breaking down.
- 4Press the soup mixture through a sieve into a clean bowl or pot. Use the back of a spoon to press the fruit pulp through, discarding the skins, stones, and cloves.
- 5Return the strained soup to the heat. Add the port wine (if using), almond extract, sugar, and the reserved whole cherries. Bring to a boil again and simmer gently until the added whole cherries are tender.
- 6Place toasted sippets (croutons), sponge cakes, or macaroons into a tureen or individual bowls. Pour the hot soup over them and serve immediately.