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Sour Cherry Soup


Sometimes this soup is thickened by boiling spaetzle in the broth.



  1. Stew the cherries gently in the wine with the sugar and spices until the cherries are soft.
  2. Remove cinnamon and cloves.
  3. Puree 1/2 cup of the cherries with 1 cup of the liquid and the egg yolks (beaten with a little of the hot liquid first) and return to the pan.
  4. Add the lemon rind and taste for seasoning.
  5. Serve cold or hot.

Serves 4.


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