Elderberry soup with semolina dumplings

Ingredients for 4 servings:

• 750 g elderberries
• 4 apples and 1 untreated lemon
• 125 g sugar
• 500 ml apple juice
• 1 stalk(s) cinnamon
• 40 g cornstarch
• 500 ml milk
• 30 g butter
• 40 g sugar
• 2 packets of vanilla sugar
• 1 pack of lemon(s)
• 150 g semolina (durum wheat)
• 2 egg yolks and 1 pack of Citro back
• Salt
• some peppermint stalks, plucked leaves for garnish
• ½ lemon(s), zest for garnish

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sort, wash, and drain the elderberries. Strip the berries from the stems with a fork. Peel, quarter, and core the apples. Dice the flesh and mix with the grated lemon zest and lemon juice. Bring the elderberries, half of the diced apples, sugar, 400 ml apple juice, and cinnamon to a boil. Cover and simmer over low heat for about 15 minutes. Pour through a sieve, pressing the remaining liquid through thoroughly. Bring back to a boil. Mix the cornstarch with a little water until smooth, thicken the soup, and season to taste. For the dumplings, bring the milk, fat, a pinch of salt, sugar, vanilla sugar, and Citro-back to a boil. Sprinkle in the semolina. Stir until the dough forms a ball. Let the semolina mixture cool slightly, then stir in the egg yolk. Use two teaspoons to scoop out small balls from the semolina dough. Let it simmer in salted boiling water for 8-10 minutes. Cook the remaining apple cubes in 100 ml of apple juice for about 3 minutes. Add to the hot elderberry soup, along with the drained dumplings. Garnish with peppermint leaves and fine lemon zest strips, if desired.