October 16, 2009, Newsletter Issue #6: Alsatian Holiday Cherry Soup
Tip of the Week
Alsace is bordered on the east by Germany and has long been a favorite tourist destination for Germans. Some restaurant there offer Lyon and Provence dishes but Alsatians have their own cuisine. As Germans, Alsatian cooks often use sauerkraut, goose liver, home-made noodle 'Spatzle', etc.
An interesting Alsatian Holiday recipe is Cherry Soup cooked for the Christmas Eve. It is made of 1 lb pitted cherries, 3 tbsp. butter, 1 tbsp. flour, 1 small wineglass of Kirsch liquer, and 4 cups water.
Melt the butter in a saucepan, add the flour and warm water constantly whisking. Add the cherries and the kirsch and let simmer over low heat for 30 minutes.
Meanwhile, fry slices of bread in butter; place in the bottom of a tureen; pour the soup over and serve hot.
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