John Myers
Ingredients for 4 servings:
- 750 g elderberries (lilac berries)
- 250 g apples
- 1 lemon(s), the juice and the grated peel
- 2 cloves
- ½ stalk(s) cinnamon
- 150 g sugar
- 30 g cornstarch
- 1 liter of water to make the soup
- more water for the cornstarch
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Great hospital food!
Wash the elderberries and remove the stalks. Place them in a pot with 1 liter of water. Add 100 g of sugar, a little grated lemon zest, cloves, and half a cinnamon stick. Bring everything to a boil and simmer with the lid on for half an hour over low heat. Meanwhile, wash, core, and slice the apples. Cook the apple slices with 50 g of sugar and a little lemon juice in 1/4 liter of water until tender. Pour the elderberry soup through a sieve, carefully straining the berries. Mix cornstarch with a little water until smooth, then bring the soup back to a boil to thicken it. Add the apple slices to the soup and serve immediately. Tip: Add homemade semolina dumplings to the soup.
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