1 kg / 2.2 lb
750 ml / 3 cup
100 g / 3.5 oz
Serves 6 - 197 cal per serving
Prep-time: 10 min. - Total-time: 20 min.
Serving this cold cherry soup as a perfect lunch substitute on
hot summer days. It's also delicious for dessert.
Wash and pit the cherries. Put cherries in a pot and cover with cold water.
Add sugar, a pinch of cinnamon and the juice of the lemon. Bring to a boil once. Dissolve the starch flour in a little cold water and add to the soup stir well. Let the soup cool down. Cover and chill the soup for two hours in the refrigerator. Serve with vanilla or chocolate pudding.