Cherry Soup

"from www.cuisine-france.com"
 
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Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

  • 1 34 lbs black cherries (can be preserved)
  • 3 tablespoons sugar
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 slices bread
  • 2 teaspoons kirsch (cherry brandy)
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directions

  • Clean and drain the cherries. Remove the stems.
  • Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
  • Melt 1 1/2 tablespoon of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
  • In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.
  • Using a spoon, remove the cherries from the pan. Add to the pan the corn starch mixture. Stir well over low heat for a few minutes.
  • Return the cherries to the pan for a few seconds.
  • Put a bread slice in a bowl. Pour the soup over the bread.

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