Cherry Soup with Semolina Dumplings

For the cherry soup, heat the sour cherries with the juice (remove 2 tablespoons beforehand). Mix the cornstarch with 2 tablespoons of cherry juice and add to the hot cherries. Stir well and bring everything to the boil briefly.

For the semolina dumplings, boil the milk with butter and sugar and turn off the heat (for electric, turn gas to very low). Sprinkle in the semolina and stir until the mixture forms a lump and separates from the bottom of the pot.

Remove the pot from the heat and let cool. Stir in the egg and, with the help of a spoon, cut out small dumplings. Put the dumplings into the hot soup and let them steep for 10 minutes.

Preparation Tip:

Refine the cherry soup with a dollop of cream if desired.

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