Sweet cherry soup

Ingredients

• 40 g vegan butter
• 1 tablespoon flour
• 1.1 l water
• 550 g dark cherries: 450 g for the soup and 100 g to serve whole
• 4 cloves
• 1 tablespoon sugar
• 4 slices of bread, to toast and serve with the soup

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cherries
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of bread

Instructions

1. Wash the cherries and pull off the stems. Set aside 100 g for the end.
2. Melt the vegan butter in a pot, add the flour and stir over medium heat until it turns light golden.
3. Gradually add the water, stirring, and then 450 g of the cherries, pits and all, and the cloves. Cook until the fruit is very tender, about 20 minutes.
4. Strain it, pressing the fruit hard so all the pulp goes through and the pits and cloves stay behind.
5. Put it back on the heat with the sugar and the cherries you set aside, pitted, and let it boil until they're tender, about 5 minutes.
6. Toast the bread, cut it into cubes, put them in the tureen and pour the soup over them. It's a German recipe; you can have it hot or cold.

Nutrition facts

Approximate, per serving (about 411 g). Calculated with data from USDA FoodData Central.