Cold Cherry Soup with Egg White Dumplings
Cold cherry soup with egg white dumplings is a recipe with fresh ingredients from the cold soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g blackcurrants
- 800 ml cherry juice
- 80 g sugar
- 0.5 tsp cinnamon
- pinch ground cloves
- 20 g cornstarch
- 2 egg whites
- 2 tbsp sugar
Instructions
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1.
Wash and pit the blackcurrants. Heat the cherry juice with sugar, cinnamon, and cloves. Whisk the cornstarch into a little cold water until smooth, then stir it into the cherry mixture and bring to a gentle boil. Add the cherries and simmer quietly for about 10 minutes. Pour the soup into a container and chill for at least one hour.
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2.
Beat the egg whites with sugar until stiff peaks form. Fill a wide pot with about 4 cm of water and bring to a boil. Using two teaspoons, cut small dumplings from the meringue and drop them into the boiling water. Cover and cook for 3 minutes, then flip and cook another 3 minutes.
