870 Soupe aux Cerises

Method

Remove the stones from 750 g (1 lb 14 oz) small plump cherries and reserve 75 g ( oz) of them as a garnish. Place the others in a copper pan with dl (1⅓ pt or U.S. cups) hot water, a piece of lemon rind and a small piece of cinnammon; boil together rapidly for 8 minutes.

Meanwhile, pour half a bottle of Claret or Port into another copper pan and bring to the boil; crush half the cherry stones, add to the boiling wine and allow to infuse.

Drain the cherries and rub them through a fine sieve, replace this purée in their cooking liquid and thicken it with 15 g (½ oz) arrowroot diluted in a little cold water. Add 1 tbs caster sugar and the reserved cherries and boil together for 4 minutes.

Finish by adding the infusion of cherry stones passed through a clean cloth; pour the soup into a tureen and complete it with some roughly broken rusks.

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