German Chilled Elderberry Soup Recipe

1. 1

   Wash 3 cups of fresh (or 1 cup dried) elderberries (stems removed) and place in a large nonaluminum soup pot.

2. 2

   Add 6 cups of water and bring to a boil.

3. 3

   Reduce heat to low and simmer, covered, for 45 minutes or until the elderberries are soft.

4. 4

   Blend and then strain through a sieve.

5. 5

   Return the strained liquid to the cleaned pot over medium heat, and add 3/4 cup of sugar.

6. 6

   In a separate bowl, make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water.

7. 7

   Whisk the slurry into the pot and bring back to a boil, whisking often.

8. 8

   Add 2 cups peeled and diced tart apples and 1 tablespoon grated lemon zest, and simmer for 5 minutes or until the soup is thickened, smooth, and clear.

9. 9

   Cool the soup and refrigerate to chill.

10. 10

    Serve cold topped with crumbled gingersnap cookies and dollops of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.