Soupe Aux Cerises
Cherry soup
Ingredients
  • 750 g
  • 40 g
  • 1
  • 2
  • 750 cl
  • 7 cl
  • Half tsp
  • 1 Small
  • 1
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • Cherries stoned
  • Unsalted butter
  • Dessert spoon corn flour
  • Dessert spoon of sugar
  • Water
  • Kirsch
  • Salt
  • Cinnamon stick
  • Baguette and butter
Tips

This is a traditional Christmas starter in Alsace

You can also double the sugar and have it hot or cold as a dessert (swop the bread for Kugelhopf )

Some recipes use 2/3 water 1/3 red wine (Pinot Noir or Gamay)

Cook
  1. Melt butter in saucepan
  2. Add cornflour and blend
  3. Add water slowly, whisk till all is well blended
  4. Add cherries, cinnamon, sugar and salt
  5. Bring to the boil
  6. Simmer for 20 minutes
  7. Meanwhile make croutons
  8. Gently fry baguettes slices in butter
  9. Place croutons in soup bowl
  10. Pour soup over crouton
  11. Finish with equal measure of kirsch
Download recipe as a PDF
Equipment required
  • Cherry stoner (or small knife)
  • Whisk
  • Wooden spoon
  • Heavy bottom saucepan
Regional French food
This recipe originates from:
Alasace Lorraine
Find out more about the culinary region this recipe is from »