1 tablespoon of flour
1 litre of cherry juice
½ kg pitted cherries
a few slices from a loaf of bread
1 tablespoon of sugar
1 pinch of salt
In a saucepan, make half of the butter into a froth. Pass the flour through a sieve and sprinkle it onto the butter and mix it. Pour in the cherry juice, stirring continuously. Add the pitted cherries and bring it to the boil and then simmer for ten minutes. Season with the sugar and salt.
Heat the remaining butter in a frying pan and toss in the slices of bread, drain them well and arrange them on the dishes.
Pour over the hot cherry soup.