Elderberry soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the apricots in 1/4 litre apple juice overnight. Wash the elderberries, drain and remove from the stalks with a fork. Put them together with 1/2 litre water, cinnamon sticks, cloves and lemon peel in a pot and bring to the boil. Cook at low heat for about 5 minutes. Pass through a sieve and fill up to about 1 litre with the remaining apple juice.

2. 2

   Cut the apple into quarters, peel and cut out the core. Cut apple into pieces. Add half of the apple pieces and the soaked apricots to the lilac berry juice. Add sugar and bring to the boil. Cook on low heat for 8-10 minutes. Bring the remaining apple pieces together with the remaining soaked apricots to the boil in the apple juice and simmer at low heat for about 5 minutes. Drain. Remove the soup from the heat and puree it with a blender. Mix the starch with 2 tablespoons of water and thicken the soup slightly. Bring to the boil again briefly.

3. 3

   Drain. Remove the soup from the heat and puree it with a blender. Mix the starch with 2 tablespoons of water and thicken the soup slightly. Bring to the boil again briefly. Add separately steamed fruit to the soup and arrange on plates. Serve decorated with lemon balm if desired. Creamy whipped cream tastes good with it

4. 4

   Instead of fresh elderberries, 3/4 litre elderberry juice and 1/4 litre apple juice can also be used

Nutrition Facts

KCAL
390 kcal

CARBS
71 g

FATS
4 g

PROTEINS
7 g