Cherry Soup with Poppy Seed Mascarpone

Pit the cherries.

Boil three quarters of the grape juice with the bitter almond flavoring and one quarter of the vanilla sugar. Add the cherries and cook until just soft with the lid closed.

Stir the rest of the grape juice with cornflour and add to the cherries, stirring to form. Still on the stove until the sauce thickens slightly. Cool.

Mix the mascarpone, remaining vanilla sugar and the poppy seeds thoroughly.

To serve, divide the cherries evenly into soup plates, bowls or cups. Garnish with poppy seed mascarpone and mint.

Goes the same way:

When all the cherry trees are picked empty, cherry soup can also be made with cherries from the bag or with frozen cherries.

Poppy seeds Poppy seeds – already a stimulant around 6000 years ago – come from the opium or garden poppy and not from the more familiar corn poppy. The ripe, black-blue seeds have an intensely nutty aroma, especially when roasted. Poppy seeds are very popular in baked goods, sweets and pastries. Roasted, ground or possibly crushed in a mortar, its aroma comes out even better. Poppy seeds are also pressed into oil, as they are rich in polyunsaturated fatty acids. Poppy seed oil is especially popular in French and Austrian cuisine. In France, poppy seed leaves are even served as a leaf salad.

To prevent the small seeds from going rancid, they can be stored in the freezer.

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