Cherry Soup with Cream of Wheat Dumplings
from https://germanfoods.org/

FMM: Mom used to make a cherry soup using cherry pie filling or canned cherries, not sure. Her dumplings were just flour and water mixed and dropped in the hot soup in small clumps. Perhaps the original recipe was made with Spaetzle. This recipe uses cream of wheat instead of flour for the dumplings. I’ve seen recipes that use pearl tapioca and other such dumpling-type add-ins. I’ve also several comments on the Internet where people say they would have this for dinner in the summer.

Kirschsuppe mit Griessklösschen (Cherry soup with semolina dumplings)
Surprise your family or guests with this wonderful cold fruit soup which can be served as appetizer or dessert. The scrumptious cream of wheat dumplings add substance to this great summer dish.

2 pounds fresh morello cherries or other dark red sour cherries
1/2 cup plus 2 tbsp sugar 120g
1 vanilla bean
1 cinnamon stick
1 tablespoon cornstarch
1 cup milk
grated zest of 1 organic lemon
1/3 cup Griess (cream of wheat) 50g,
3 egg yolks
3 tablespoons kirsch or rum optional

Wash the fresh cherries and remove the pits. In a large saucepan combine 4 cups of water with 1/2 cup of sugar, the vanilla bean (sliced open) and the cinnamon stick. Add the cherries and boil the mixture for 10 minutes. Mix the cornstarch with some cold water until smooth, add it to the soup and let it come to a boil again.

Meanwhile bring the milk with the lemon zest and 2 tablespoons of sugar to a boil, add the cream of wheat and stir it for 5 minutes over low heat. In a small bowl mix the egg yolks and add a little of the cream of wheat mixture to the eggs. Then add the egg mixture to the cream of wheat and combine well.

Using 2 teaspoons form small dumplings and let them slip into the simmering cherry soup. Take the soup off the stove, let it cool down, then chill it.

Before serving add Kirsch or Rum to taste.

Servings 4