Cherry soup from 1789

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.

Method:

  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.