Pineapple soup

Should an exotic pineapple soup be served as an appetizer or dessert? We advise the latter, because pineapple contains two enzymes (bromelain and papain) that speed up metabolism and speed up digestion, so it is best served at the end of a meal.

Preparation steps

Slice the pineapple. Add water, wine, cloves, cinnamon peel, sugar and cook on low heat for about 15 minutes.
Cut a few slices of cooked pineapple into cubes, and chop the remaining pineapple together with the liquid in an electric chopper.
Returnthechopped pineapple to the pot in which it was cooked, then stir in the corn starch stirred in a little water. Add salt if necessary and cook for about 2 minutes.
Place the soup in the refrigerator to cool well. Beat the sweet cream lightly (not all the way), then stir it into the cold soup.

Serving

Serve with pineapple cubes.

Advice

Before chopping the pineapple, remove the cloves and cinnamon peel from the soup.

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