Cherry Soup with Lumps
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass sour cherries
- 1 glass cherry (s), (black cherries)
- 2 tablespoon vanilla sugar, (bourbon vanilla sugar)
- 200 g flour
- 50 g semolina
- 3 egg (s)
- 2 tablespoon sugar
- 1 pinch (s) salt
- 0.25 liter ¼ milk, (whole milk)
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- For the lumps, mix together semolina, flour, eggs, sugar, salt and milk. The best way to do this is with the mixer. Let the dough soak for 10 minutes.
- For the soup, strain one glass each of sour cherries and black cherries and collect the juice in a suitable saucepan, add bourbon vanilla sugar and bring to the boil over low heat, thicken with cornstarch.
- Now cut out dumplings (lumps) with 2 teaspoons and add to the simmering soup for about 5-8 minutes. The lumps are done when they come up. Add the cherries and bring to the boil again.
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