Black Forest Cherry Soup
With Egg White Dumplings


1 pound Black Forest Morello cherries
(you can use other kinds canned or jarred cherries as well)
1 cup dry red wine
1 / 2 cup sugar
2 1/2 cups water (can substitue cherry juice as well)
Lemon juice 2 to 4 tablespoons

2 tablespoons cornstarch
mixed with 1 / 2 cup water

1 cinnamon stick
1 vanilla bean

2 egg whites
2 tablespoons sugar
ground cinnamon for garnish


1. Simmer the water, cherries cherry juice, and red wine with the cinnamon stick, vanilla pod, and sugar.

2. Remove the cinnamon stick and vanilla pod and thicken with the cornstarch.

3. Add the lemon juice and stir in. Add as much as needed to give balance