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Chilled Black Forest Cherry Soup
Egg White Dumplings

Kalte Schwartzwälder Kirschsuppe mit SchneeKlößchen

Black Forest Cherry Soup with Egg White Dumplings

This is a nice sweet and tart soup that has the coolest little egg white dumplings called Schneeknockerl.

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1 pound Morello cherries
1 cup dry red wine
1 / 4 to 1 / 2 cup sugar
2 cups water
1 / 2 cup cherry juice
2 tablespoons cornstarch
Juice from 1 lemon ( about 1 /4 cup)

1 cinnamon stick
1 vanilla bean

2 egg whites
2 tablespoons sugar
ground cinnamon

Dumpling Water
2 cups water and 2 tablespoon sugar

printer friendly


prep time
about 1 hour

Some of the items you will need

Add the water and cherry juice and wine.

Add the cinnamon stick and vanilla bean and sugar
Add the cherries and simmer for about 15 minutes. Chill the soup in the fridge for a few hours or overnight.
Whip the egg whites just lightly, I made the mistake of whipping them too much the first time.
Get a pan with 2 cups of water and 2 tablespoons sugar and bring to a simmer. Take a small spoon full and

when it is cooked on one side carefully lift it up and turn it over to cook the other side.

This way creates a nice glaze on the dumplings when they are done.

You can also bake them on a cookie sheet like little piles of meringue. These were baked at 225 degrees for 15 minutes.

You get a nice lightly browned dumplings.

To make a nice lemon spiral peel a lemon around the circumference

Cut the peel down the center to make 2 thinner peels. Wrap them around a bamboo skewer or something similar.

Add half of lemon juice and test the soup for the right sweet and tart balance.
you can add more sugar or more lemon or lime juice. You can also add a touch more wine if you like.

One idea is to serve the cherry soup in a wine glass. I garnished it with a cinnamon stick, the lemon twirl and fresh mint.

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Last updated August 9, 2014