Danish Cherry Soup Kirsebrsuppe Recipes

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

CHERRY SOUP

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

DANISH HOLIDAY FRUIT SOUP (SøDSUPPE)

Steps:

• Bring water to a boil; add sugar and salt.
• Make a paste of the cornstarch and a little water; add to boiling mixture, stirring constantly. Mixture will start to thicken in a minute or two.
• Reduce heat to medium-low; add fruits, tapioca, and cinnamon stocks and boil slowly for 1 hour.
• Remove cinnamon sticks.
• Serve hot or cold.