Elderberry soup with semolina noodles

Name: Elderberry soup with semolina noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 g Pistachio kernels; 1 l Milk; 20 g Butter; 150 g + 1 tablespoon of sugar; 1 pinch Salt; 300 g Durum wheat semolina; 2 Eggs (size M); 2 TEASPOONS Cornstarch; 800 ml Elderberry juice; 200 ml apple juice; 1 TEASPOON ground pistachio kernels

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 g Pistachio kernels
1 l Milk
20 g Butter
150 g + 1 tablespoon of sugar
1 pinch Salt
300 g Durum wheat semolina
2 Eggs (size M)
2 TEASPOONS Cornstarch
800 ml Elderberry juice
200 ml apple juice
1 TEASPOON ground pistachio kernels

Directions

1
Chop the pistachios. Bring milk, butter, 100 g sugar and salt to the boil, add semolina while stirring, remove from heat and allow to swell to a thick paste. Let it cool down a bit and stir in eggs. Mix starch with some elderberry juice. Bring the rest of the elderberry juice, apple juice and 50 g sugar to the boil and bind with the starch, bring to the boil again.
2
Fold the pistachios into the semolina dumpling mixture. Bring water and 1 tablespoon of sugar to the boil once. Use 2 tablespoons of the mixture to form cams, slide into the water and cook for about 10 minutes. Pour elderberry soup into soup plates and arrange with the semolina dumplings. Sprinkle with ground pistachios