Kirschsuppe

1. 1

   Remove the pits and stems from the cherries. Zest and juice the lemon. In a large pan mix the wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.

* Per serving · 4 servings · Values may vary.

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