Elderberry soup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Boil up lilac berry juice, 120 g sugar, cardamom and 1/8 litre water. Mix starch and 1/8 litre, stir into the juice and boil over a mild heat for 3 minutes. Let the soup cool down. Peel and quarter the pears and cut out the core. Cut the quarters lengthwise into slices and stew them in lemon juice, remaining sugar and 1/8 litre water for 5 minutes, let them cool down.

2. 2

   Rinse the lemon with hot water, peel the peel into strips with a julienne chiseler. Remove the pear wedges from the stock. Mix and season the soup and the stock, remove cardamom. Serve the soup with pear wedges, lemon peel and lemon balm leaves in plates

3. 3

   4 E g/0.7 F g/ 63 KH g