Elderberry Soup You Have To Try

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Elderberry Soup

"Another first-rate summery soup - clean, mild, and different! Elderberries are not unusual in my native Germany. This soup can be served hot or cold, but is higher cold as a summer season deal with. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired."

Ingredients :

5 ounces elderberries
1 quart water, divided
1 half of teaspoons cornstarch
half of pound apples - peeled, cored and diced
1 lemon peel
white sugar to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Place the elderberries in a pot with 2 cups water, and convey to a boil. Reduce heat to low, and simmer 10 mins. Remove from warmth, puree in a blender till smooth, and go back to the pot. In a small bowl, blend the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
In a separate pot, carry the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

Notes :

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