Cherry Soup
adapted from Das Brandenburgisches Kochbuch (1723)
In a large frying pan, gently warm a large can of pitted cherries (never fear, they would have used preserved cherries in the 18th-century as well) in butter, having discarded the canning syrup. Add a bottle of nice dry red wine (this wine needs to be tasty, cooking wine will not do). Add sugar and cinnamon to taste. When thoroughly warmed put the contents of the pan through a food mill and serve.
In the 18th century the soup plates would have been lined with cinnamon-bread, I prefer to float cinnamon toast croutons on top. A sweet first course to whet the appetite!
I got an email recently from Mary Oleskiewicz suggesting one reduce the liquid to only half a bottle of wine...she said she was happy with the results. I have just sent her a mail in the hopes that she'll write a word or two here about her cherry soup experience...I shall keep you posted...
OK! I made Cherry Soup last night taking Mary's suggestion into account and I have to agree its better with more cherries and less wine! I warmed the cherries in the butter and cooked off all the liquid that was released in the process. Then I plopped the cherries into a soup pan, added a bit of wine and blended them to mush. I then added the sugar and cinnamon, and finally added the rest of the wine till I had the texture I wanted (indeed, just a bit over half a bottle). I cooked the alcohol out of it, but of course that's not required.....My guests seemed to like it, though they were bewildered by a sweet first course....
Last update: Sunday, February 25, 2007