EatSmarter exclusive recipe

Apple and Elderberry Soupwith Honey Meringues

Apple and Elderberry Soup - Apple and Elderberry Soup - Properly refined, while super easy to prepare
Apple and Elderberry Soup - Properly refined, while super easy to prepare

(0)

Calories:91 kcal
Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Low-fat
High-protien
high-fiber
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories91 kcal(5%)
Protein6 g(12%)
Fat1 g(1%)
Carbohydrates13 g(5%)
Added Sugar1 g(1%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 piecefresh Ginger root (about 10 grams)
1Shallots
1small Beet (about 100 grams)
1small Apples (about 150 grams)
½ teaspoonsOlive oil
200 millilitersVegetable broth
Salt
2Egg
½ teaspoonsHoney
2 tablespoonsElderberry juice
Pepper
Advertisement
Advertisement

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Pot, 1 deep bowl, 1 Hand mixer, 1 Tablespoon, 1 Slotted spoon, 1 Immersion blender, 1 Rubber gloves

Directions

Display mode:
1 Peel ginger and shallot and cut into small dice.
2 Rinse the beet thoroughly, peel and dice (wear gloves if desired to prevent hands from staining). 
3 Rinse the apple, cut into quarters and remove the core. Finely dice 2 apple quarters and cut the rest into thin wedges.
4 Heat the oil in a pot and sauté the shallot and ginger until translucent. Add diced beet and apple and cook briefly.
5 Pour in the broth and bring to a boil, then cover and cook over medium heat until vegetables are tender, about 10 minutes. Puree with an immersion blender.
6 Meanwhile, in another pot, bring 2 liters of salted water to a boil. Separate the eggs. Place the whites in a tall vessel and whisk with a hand mixer until stiff, then beat in the honey. (Reserve the egg yolks for another use.)
7 Form egg whites into ovals with a tablespoon and add to the boiling water. Simmer until they rise to the surface, turning once, 6-8 minutes.
8 Add the apple slices to the soup and cook briefly. Season with elderberry juice, salt and pepper.
9 Remove the dumplings with a skimmer and drain. Add to the soup and serve immediately.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags