Modern elderberry soup

Ingredients for 6 servings:

• 20 g butter
• 3 tbsp flour
• 1,000 ml juice (elderberry juice, elderberry juice), fruit content 100%
• 2 large apples (any variety)
• 1 lemon(s), unsprayed
• 4 cloves
• 3 pinches of ground cinnamon
• 100 g sugar
• 3 tbsp sauce thickener, light
• 100 g crème fraîche
• 200 g diced eggs (according to the basic recipe or frozen)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

typical North German sweet starter soup with apple slices and egg custard in a new cooking technique

Elderberry juice is available in tetra packs or bottles in supermarkets or via mail order (online). Using the juice instead of the raw ingredients allows you to be independent of the season and saves a lot of work without sacrificing quality. In a soup pot, make a roux with the butter and flour; it should be slightly darker than golden brown. Deglaze with the elderberry juice and heat it over low heat. Squeeze the lemon(s) and add the juice along with a little grated zest (more or less to taste) to the stock. Add the cloves, cinnamon, and sugar and bring to a boil. Meanwhile, peel, quarter, and core the apples, cut them into wedges, and then slice them crosswise again. Add them to the hot stock, cover, and simmer gently over low heat for 10 minutes, stirring frequently. Add the sauce thickener and crème fraîche, bring to a rapid boil, and remove from the heat. Add the egg custard and heat in the hot soup with the lid on for 5 minutes (this is also sufficient for frozen goods). Serve the soup in moderately large portions, as it’s quite filling. My quick recipe tastes just as good as the comparable dish made the old-fashioned way.