Cherry Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 3/4 lbs black cherries (can be preserved)
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 tablespoon water
• 6 slices bread
• 2 teaspoons kirsch (cherry brandy)

Recipe

• 1 clean and drain the cherries. remove the stems.
• 2 place cherries in a sauce pan with sugar and kirsch. bring to a boil over medium heat and cook for 15 minutes.
• 3 melt 1 1/2 tablespoon of butter in a skillet. add bread slices and sauté until browned on both sides. drain with paper towel. add more butter if needed to brown all the slices.
• 4 in a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.
• 5 using a spoon, remove the cherries from the pan. add to the pan the corn starch mixture. stir well over low heat for a few minutes.
• 6 return the cherries to the pan for a few seconds.
• 7 put a bread slice in a bowl. pour the soup over the bread.