in Dessert Recipes, Soup Recipes

Elderberry and pear soup

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Ingredients for 4 servings:

  • ¾ liter juice (elderberry juice, unsweetened)
  • 3 bulb(s)
  • 1 lemon(s), untreated
  • 50 g sugar
  • 1 stalk(s) cinnamon, small
  • 4 cardamom capsules
  • 15 g cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lemon in hot water and pat dry. Peel a small piece of lemon zest in a spiral, then peel the remaining zest into thin strips using a peeler. Bring the juice, sugar, cinnamon stick, cardamom, and lemon twist to a boil. Cover and let simmer for about 5 minutes. Peel and quarter the pears, remove the cores, and cut into thin wedges. Remove the lemon zest and spices from the soup. Mix the cornstarch with a little water until smooth, stir into the soup, and bring back to a boil. Sauté the pears for 4-5 minutes. Serve the soup and garnish with lemon strips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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