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Another fine summery soup – refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired.
Ingredients
- 5 ounces elderberries
- 1 quart water, divided
- 1 ½ teaspoons cornstarch
- ½ pound apples – peeled, cored and diced
- 1 lemon peel
- white sugar to taste
Directions
Step 1
Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
Step 2
In a separate pot, bring 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 64 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium10mg | 0% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber4g | 14% |
| Total Sugars7g | |
| Protein0g | |
| Vitamin C17mg | 87% |
| Calcium26mg | 2% |
| Iron1mg | 4% |
| Potassium165mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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