Name: Cherry Soup (Kaerschesupp)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ¼ cup (60 g) unsalted butter; 2½ pounds (1.25 kg) fresh sweet cherries (weight after pitting); 2 tablespoons (15 g) all-purpose flour; ½ teaspoon ground cinnamon; sour cream (optional); ½ teaspoon sea salt; 2 cups (500 ml) dry red wine, such as Zinfandel or Petite Sirah; 6 tablespoons (90 g) sugar; ¼ teaspoon ground clove; grated zest of 1 lemon

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

I have never made an eighteenth-century Pennsylvania Dutch soup that has translated across the harrier of time as gracefully as this one. The secret is simple: use sweet cherries.

The recipe comes from the second edition of Friederike Löffler’s Oekonomisches Handbuch, from a copy brought to Pennsylvania in 1795 by Rosina Epting.