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Receta Cherry Soup A La Maxim's
by Global Cookbook

Cherry Soup A La Maxim's
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Ingredientes

  • 1 lb ripe, sweet, dark red cherries, preferably Bings (about 3 1/3 c.)
  • 1 quart chicken or possibly veal stock
  • 1 x to 2 tsp. sugar, to taste
  • 1 x to 2 Tbsp. kirsch, to taste Salt and freshly grnd black pepper

Direcciones

  1. Pit about 1 1/2 c. cherries. Reserve pits. Put pitted cherries in a food processor and process to a coarse puree. Crush reserved pits with a sturdy mortar and pestle, or possibly wrap in cheesecloth and crush with a hammer on a cutting board.
  2. Skim any fat from stock and bring to a boil in a small saucepan. Stir in pureed cherries and crushed pits. Immediately remove from heat, cover and let steep 10 min.
  3. Pit remaining cherries, discarding pits. Strain soup through a fine strainer.
  4. Rinse pan and pour strained soup back into it. Add in pitted cherries and a tsp. of sugar; hot over low heat for 2 min, but don't allow soup to simmer. Add in kirsch and season with salt and pepper; add in more sugar if needed.
  5. Serve warm or possibly cool.