Danish Cherry Soup (Kirsebærsuppe)

1. 1

   Pit one cup of cherries and reserve.

2. 2

   Cook remaining cherries in 3 quarts water; when tender, press through a sieve.

3. 3

   Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.

4. 4

   Cook slowly for a few minutes.

5. 5

   Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.

6. 6

   Bring to a boil and add the sugar.

7. 7

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

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