Cherry Soup

1. 1

   Clean and drain the cherries.

2. 2

   Remove the stems.

3. 3

   Place cherries in a sauce pan with sugar and kirsch.

4. 4

   Bring to a boil over medium heat and cook for 15 minutes.

5. 5

   Melt 1 1/2 tablespoon of butter in a skillet.

6. 6

   Add bread slices and saute until browned on both sides.

7. 7

   Drain with paper towel.

8. 8

   Add more butter if needed to brown all the slices.

9. 9

   In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.

10. 10

    Using a spoon, remove the cherries from the pan.

11. 11

    Add to the pan the corn starch mixture.

12. 12

    Stir well over low heat for a few minutes.

13. 13

    Return the cherries to the pan for a few seconds.

14. 14

    Put a bread slice in a bowl.

15. 15

    Pour the soup over the bread.

* Per serving · 4 servings · Values may vary.