Elderberry and Blueberry Soup Recipe

by Editorial Staff

Summary

Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g Elderberries fresh
  • 500 g Blueberries fresh
  • 0.5 pc zest of a lemon
  • 1 cinnamon stick
  • 2 apples
  • 0.25 tsp salt
  • 140 g sugar
  • 20 g food starch
  • 250 ml milk
  • 100 g semolina
  • 2 eggs
Elderberry and Blueberry Soup Recipe
Elderberry and Blueberry Soup Recipe

Instructions

  1. Wash the berries and pluck the elderberries from the panicles. Cook the berries in about 1 liter of boiling water with the lemon zest and the cinnamon stick for about 10 minutes.
  2. Then pour into a sieve and collect the juice. Peel the apples, remove the core and cut into wedges. Bring the berry juice with the apple wedges, half of the salt and 125 g sugar to the boil.
  3. Mix the cornstarch with water and thicken the soup with it. For the semolina dumplings: bring the milk, butter and the rest of the salt and sugar to the boil.
  4. Add the semolina and cook to a thick paste while stirring. Finally fold in the eggs. Shape dumplings - add them to the soup, leave to steep for another 10 minutes.

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