Elderberry and apple soup
easy
75 mins
75 mins
Ingredients
- 150 g semi-soft
- 7-10 Tbsp dried apricots
- 3/4 l apple juice
- 1 kg Elderberries
- 1 Cinnamon stick
- 3-4 Cloves
- 7-10 Tbsp Peel and juice of
- 1/2 untreated lemon
- 2 small sour apples
- 50-70 g Sugar
- 1 (15 g) go. tablespoon of starch
- 7-10 Tbsp Melissa
- 7-10 Tbsp for ornament
Directions
- 1
Soak apricots in 1/4 l apple juice for about 30 minutes
- 2
Wash the elderberries and scrape them off the umbels with a fork. Bring to the boil with about 1/2 l water, spices and lemon peel and simmer for about 15 minutes. Pour the elderberries together with the liquid through a sieve into a pot, squeezing the berries well
- 3
Peel, quarter, core and chop the apples. With
- 4
Sprinkle 1 tbsp. lemon juice. Boil up elderberry juice, the rest apple and lemon juice, 50 g sugar, half each apricots and apple pieces. Simmer at low heat for 8-10 minutes, then puree
- 5
Add remaining apple pieces and apricots together with apple juice to the soup and steam for about 5 minutes. Stir starch and 3 tbsp. water until smooth. Thicken soup with it. Season to taste with sugar and decorate with lemon balm
- 6
Elderberries are the fruit with the highest iron content
- 7
1 portion (250 g) covers about 1/3 of the daily requirement! Also rich in iron: dried apricots. Vitamin C (in elderberries and apples) promotes iron absorption
Nutrition Facts
360 kcal
71 g
4 g
7 g
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