Lilac berry soup with semolina noodles
easy
60 mins
60 mins
Ingredients
- 200 g Stripped elderberries (or 1/2 l elderberry juice without sugar)
- 1/4 l apple juice
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 1 Cinnamon stick
- 7-10 Tbsp Sugar to taste
- 30 g Cornstarch
- 1 small apple
- 1/8 l Milk
- 1 TABLESPOON Butter or margarine
- 1 pinch Salt
- 1 TABLESPOON Sugar
- 50 g Semolina
- 1 Egg
- 7-10 Tbsp Mint
Directions
- 1
Wash the elderberries and boil with 1/2 litre of water. Let everything simmer at low heat for 5 minutes and pour through a fine sieve. Bring juice and apple juice to the boil. Add lemon juice, zest and cinnamon stick and simmer for 5 minutes.
- 2
Season the lilac berry soup to taste with sugar. Wash the apple and prick out the core. Cut the apple into thin slices and cook briefly. Stir the starch with a little water until smooth and thicken the soup.
- 3
Remove lemon peel and cinnamon stick. For the semolina dumplings, bring milk, fat, salt and sugar to the boil. Sprinkle in semolina and stir until the mixture comes off the bottom of the pot like a dumpling. Take the pot off the stove.
- 4
Stir in the egg. Boil up plenty of salted water. Use 2 teaspoons of the semolina mixture to cut off small dumplings and let them simmer in salt water for about 10 minutes at low heat. Serve the lilac berry soup together with the semolina dumplings.
Nutrition Facts
270 kcal
46 g
6 g
6 g
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