Fresh Cherry Soup

Ingredients

• 500 gCherry
• 400 mlWater
• 50 gZwieback
• 2 gLemon zest
• 2 pcsClove
• 60 gSugar
• 100 mlRed wine
• 1 gSalt
• 1.5 gCinnamon
• 2.5 mlAlmond extract
• 40 gCookie

Instructions

1. 1

   Preparation

   • Wash cherries, remove stems and pits (if using frozen cherries, they can be used directly).
   • Grate the zest from half a lemon.
2. 2

   Cooking

   • Put cherries and water into a pot. Add the rusks broken into pieces, lemon zest and whole cloves.
   • Bring to a boil and simmer for about 10–15 minutes over medium heat until the cherries break down.
   • Press the mixture through a sieve and return the puree to the pot to reheat.
3. 3

   Seasoning & Serving

   • Stir sugar, red wine, a pinch of salt, cinnamon and almond extract into the heated, sieved soup.
   • Bring briefly to a boil (1–2 minutes), remove the cloves and adjust seasoning if necessary.
   • Serve warm or chilled with sugar biscuits placed on or next to the soup.