Saxon elderberry soup

Ingredients for 2 servings:

• ¾ liter elderberry juice
• ¼ liter of water
• 3 carnations
• 1 cinnamon stick(s)
• 1 vanilla pod(s)
• 1 packet of vanilla pudding powder or cream pudding powder
• 4 tbsp sugar
• 2 slice(s) of rusk per person

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Combine the elderberry juice and water in a saucepan. Add the cloves, cinnamon stick, and split vanilla pod in a spice bag. I use a tea bag for this. Mix the custard powder packet with the sugar and stir into the soup. Bring the soup to a boil briefly so the custard doesn’t thicken it too much. Remove the spice bag and serve. Break the rusk into pieces and place them in a soup bowl.