Elderberry Apple Soup with Dumplings
For the soup: Peel. quarters, core and thinly slice apples. Combine remaining soup ingredients and bring to a boil. Cook for about 5 minutes. Whisk together cornstarch and water, then whisk into soup to thicken.
Bring a large pot of water (about 4 cm or 1 1/2 inch deep) to a boil.
For the dumplings: Beat egg whites with salt and powdered sugar until stiff. Slide 2 tablespoons of the egg white mixture into the boiling water at a time. Cover and cook for about 3 minutes, then turn over and cook for another 3 minutes.
Ladle soup, hot or cold, into bowls. Remove dumplings from the boiling water and add to soup. Serve immediately.