Cherry Soup with Cinnamon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cherry (s), fresh
- 1 tablespoon butter
- 4 tablespoon honey
- 0.5 liter ½ cherry juice, unsweetened
- 3 carnation (s)
- 4 sticks cinnamon
- some butter-vanilla flavor
- Lemon juice
- Sweetener, liquid
- 50 g cream
Print Recipe
Pin Recipe Instructions
- Heat the butter in a saucepan and add the honey, let it caramelize slightly. Pour in the cherry juice and loosen the honey caramel. Add the cloves and cinnamon sticks and cook for 3 minutes. Add the pitted cherries and bring to the boil once. Season with vanilla flavor, lemon juice and sweetener, remove the cloves and cinnamon sticks.
- Whip the cream until stiff, arrange the soup in plates and put a dollop of cream on each.
- Serve cold or warm.
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