Elderberry Soup

SUBMITTED BY: THELASTBARON

"Another fine summery soup - refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired."

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

5 ounces elderberries
1 quart water, divided
1 1/2 teaspoons cornstarch
1/2 pound apples - peeled, cored and diced
1 lemon peel
white sugar to taste

READ REVIEWS (2)

DIRECTIONS

Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

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REVIEWS

Reviewed on Jun. 27, 2007 by Susan K

This is the best use for elderberries I've found. I tried several pies and didn't like the way they turned out but this "soup" is easy to make and delicious! Especially with crushed ginger cookies, as recommended. Also good topped with plain yogurt. Stores well. Try it!

3 users found this review helpful

Reviewed on Nov. 14, 2007 by Dana

I did not think it was all that good.

0 users found this review helpful

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Recipe Submitter:

THELASTBARON

	Cooking Level: Professional Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany Living In: Stowe, Vermont, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 68

Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 9mg
Total Carbs: 17.4g
Dietary Fiber: 4.2g
Protein: 0.4g

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