For me the fruit soup is the essence of summer. Delicious fruit soups (blueberry or cherry) my Grandmother used to make for me, I also remember the strawberry one from kindergarten, but this one was more like a compote with pasta than real soup. Slightly sour, kitsch pink, tastes best slightly warmed or served as a sweet cold soup with noodles or egg noodles.
500g (18 oz) cherries
½ vanilla stick
1 cinnamon stick ( or ¼ teaspoon ground cinnamon)
sugar – for taste
1 l (35 fl oz) water
Serve with egg noodles
Stone cherries, keep all the juice. Pout cherries with the juice in the pot, pour in water, add cloves, cinnamon and vanilla. Boil for 30 min, until the fruit are juicy and soft. Mix potato starch with a little cold water in a bowl, pour in the cherry mixture. Add some sugar to taste. When the soup cooled, pour in the cream. Serve with noodles!