Cherry Soup (Soupe aux Cerises, German preparation)

Ingredients

• 750 grammes small fleshy cherries
• three quarters of a litre hot water
• half a lemon zest
• a small fragment of cinnamon
• half a bottle Bordeaux or Port wine
• half of the cherry stones
• 15 grammes starch
• 1 tablespoonful powdered sugar
• a few rusks

Instructions

1. Stone 750 grammes of small fleshy cherries and set 75 grammes aside for the garnish.
2. Put the rest into an office pan with three quarters of a litre of hot water, half a lemon zest and a small fragment of cinnamon, and boil briskly 8 minutes.
3. Separately, boil half a bottle of Bordeaux or Port in a pan and infuse in it half the stones crushed in a mortar.
4. Pass the cooked cherries through a fine sieve and dilute the purée with the juice.
5. Make the liaison with 15 grammes of starch slaked in cold water.
6. Add 1 tablespoonful of powdered sugar and the reserved cherries, and boil 4 minutes.
7. Finish with the stone infusion passed through muslin.
8. Pour into the soup tureen and complete with a few rusks broken into small pieces.