In her Frankfurt cookery book from 1789, a "formerly respected local housewife experienced in the art of cooking" wrote: "To make a cherry soup". It is a cherry soup that is refined with red wine, butter and cinnamon and served with pieces of white bread. A dish that is particularly recommended on hot summer days and is not only suitable as a dessert.
500 grams sweet cherries
1 tablespoon butter
250 millilitres red wine
750 millilitres of water
1/2-1 cinnamon stick
1-2 tablespoons raw cane sugar, to taste
1. Melt a tablespoon of butter in a pan on the hob.
2. Add the fresh sweet cherries, either pitted or pitted, to the butter and sauté a little.
3. Add the red wine, water, sugar and cinnamon stick.
4. Bring everything to the boil once and then simmer for a further 10-20 minutes until the cherries are tender enough.
5. Remove the cinnamon stick and serve with sliced, toasted milk rolls if desired.
Tip: The soup can also be made with tinned or frozen sweet cherries.
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