Elderberry Soup Recipes

ELDERBERRY SOUP

Elderberry Soup image

Strange as it sounds, this is a delicious, unusual cold soup to serve for a special luncheon with dainty finger sandwiches.

Provided by Taylor in Belgium

Categories Pears

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 lbs elderberries (vlierbessen)
4 cups water
1/2 cinnamon stick (pijpe kaneel)
1/2 lemon, rind of, of (schil van 1/2 citroen)
2/3 cup sugar
1 pinch salt
2 pears
2 teaspoons cornstarch
1/2 cup white wine
1/2 cup whipped cream

Steps:

Remove berries from stems, wash with cold water and let drain.
Bring 4 cups water to boil, add the berries and let cook over a soft fire with a lid on, for about 15 minutes.
Press the berries and water through a sieve and return to the fire.
Add the cinnamon stick, the lemon peel, the sugar and the salt.
Peel the pears, core and cut in thin slices into the berry mixture.
Let the pears cook in the soup for a few minutes.
Take out the cinnamon stick and the lemon peel.
Mix the cornstarch with the white wine and pour into soup to thicken it.
Chill the soup in the refrigerator.
Serve with a dollop whipped cream on top.

Nutrition Facts : Calories 408.8, Fat 3, SaturatedFat 1.1, Cholesterol 5.7, Sodium 70.7, Carbohydrate 95.2, Fiber 20.1, Sugar 42.5, Protein 2.2

ELDERBERRY SOUP

Elderberry Soup image

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.

Provided by THELASTBARON

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

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

Steps:

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.
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 : Calories 64 calories, Carbohydrate 16.6 g, Fat 0.3 g, Fiber 4 g, Protein 0.4 g, Sodium 10 mg, Sugar 7 g

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