Cherry Soup (Flavors of Alsace)
Chef's Note: This soup is a traditional part of the Christmas Eve meal in Alsace. Though it is customarily served slightly sweet to begin the meal, you could be somewhat less orthodox and sweeten it more to serve it as a light dessert. Difficulty: Easy.
⏱️ Prep: 5 min🍳 Cook: 30 min
Ingredients
| 450 g | pitted cherries | |
| 50 g | butter | |
| 1 tbsp | 15 ml | flour |
| — | sugar to taste | |
| 1 small glass | Kirsch | |
| 1 l | water | |
| — | baguette slices, browned in butter |
Instructions
- Melt the butter in a saucepan; off the heat, add in the flour and warm water while whisking well.
- Return the pan to the heat; add the cherries and the kirsch; sweeten to taste; let simmer over low heat for 30 minutes.
- Meanwhile, fry the bread in butter; place it in the bottom of a tureen; pour the soup over and serve hot.