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5 to 6
first-course or dessert servingsEasy
Published 1998
My father would have disapproved of a fruit soup to start the meal; but large numbers of people from what was Czechoslovakia, as well as Hungary and Scandinavia, make one version or another of this soup.
If you are in the same camp as my father, try doubling the sugar and replacing the sour cream with a finishing dollop of ice cream or sorbet and serving this as a dessert. Fruit soup desserts have become very trendy in France.
I prefer the soup made without cooking the cherr