John Myers
Elderberry Soup
The perfect elderberry soup recipe with a picture and simple step-by-step instructions.
- 300 ml Milk
- 1 piece Vanilla pod
- 200 ml Elderberry juice
- 200 ml Apple juice
- 2 tbsp Brown raw sugar !!!!!
- 1 piece Cinnamon stick
- 1 piece Organic lemon
- 1 tbsp Food starch
- 80 gr Durum wheat semolina
- 4 tbsp Sugar
- 4 tbsp Cream
- 4 tbsp Rum
- Ground cinnamon blossoms
- I still had elderberry juice from the last harvest … it should go away too … so … fulfilled a little childhood dream … albeit differently than before. grin
- Scrape out the pulp from the vanilla pod, add the pod to the milk and warm it up, put the lid on and let it stand for 15 minutes. In the meantime, mix the durum wheat semolina with the sugar. Bring the milk and the vanilla pulp to the boil, remove the saucepan from the stove and pour in the semolina while stirring constantly. Put the lid on and let it soak for about 2 minutes. Then stir again and top off with a small dash of cream. (Add as much cream that the semolina only has a light binding). Put the semolina in a suitable glass and dust some cinnamon on the surface, then let it sit a little.
- Peel half of the zest from the lemon with the zest zipper. Mix the cornstarch with 2 tablespoons of apple juice.
- Heat the elderberry and apple juice together with the sugar (if the elderberry juice is very sweet, do without the sugar), the cinnamon stick and the zest until just before the boiling point. Put the lid on and let it stand for 10 minutes. Then fish out the zest and the cinnamon stick. Now stir in the mixed cornstarch (not all at once, wait and see how much the soup thickens, better give in again) and let it boil briefly. You should just do something !! thicken. ..if no children eat with you, you can add “some rum” to the soup;)).
- Now take the glass with the semolina, pour the elderberry soup over it and ….. enjoy your meal …..
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