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Sour Cherry Soup


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


  • 2 pints sour cherries, pitted
  • 2 cups red wine
  • 1/4 cup granulated sugar
  • 1 stick cinnamon
  • 2 whole cloves
  • 2 egg yolks
  • Rind of 1 lemon, grated


  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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