Elderberry Soup

1. 1

   Remove berries from stems, wash with cold water and let drain.

2. 2

   Bring 4 cups water to boil, add the berries and let cook over a soft fire with a lid on, for about 15 minutes.

3. 3

   Press the berries and water through a sieve and return to the fire.

4. 4

   Add the cinnamon stick, the lemon peel, the sugar and the salt.

5. 5

   Peel the pears, core and cut in thin slices into the berry mixture.

6. 6

   Let the pears cook in the soup for a few minutes.

7. 7

   Take out the cinnamon stick and the lemon peel.

8. 8

   Mix the cornstarch with the white wine and pour into soup to thicken it.

9. 9

   Chill the soup in the refrigerator.

10. 10

    Serve with a dollop whipped cream on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.