On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>
>> I also made my grandmothers cherry soup. She's too old to get a
>> recipe from so I got my mothers version which is about the same I
>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>> of water. That seemed boring so I added a strong 1/8th cup of finely
>> chopped crystallized ginger. (something midwest farmers didn't use)
>> After about 45 minutes the water becomes deep red. Then you drop
>> small spoon fulls of bisquick batter in for dumplings. The box said
>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>> great lunch. My grandmother served it cool on hot summers days after
>> my grandfather had been out farming. My mom likes it cold too but I
>> like it warm. This was the first time I've had it in about 35 years
>> and it was a blast from the past with a ginger kick. I like it warm
>> for breakfast or as a midnight snack. It's also interesting spooned
>> over vanilla ice cream. The pits in the cherries are a pita but I was
>> told it's not as good pitted. I might try pitting them next time
>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>> makes me wonder about trying it over chocolate rather than vanilla ice
>> cream.
>>
>> I did this without the benefit of google but now I see cinnamon and
>> lemon are also common in dessert soups. I believe it's of
>> Scandinavian origin as a dessert. The farmers here just ate it
>> because they had to use the cherries during the depression.
>>
>> Sorry for babbling. I'd like to hear from anyone else who's done
>> anything like this.
>>
>> Lou
>>
>No sweetener? I have never tried making this from fresh cherries.
> More's the pity.

I'm a retard. A full cup of sugar with the water. Thanks for
catching it.

Lou <-----slaps self in the head