(Percentage of daily recommendation)
|Calorie||297 kcal||(14 %)|
|Protein||2.87 g||(3 %)|
|Fat||0.59 g||(1 %)|
|Carbohydrates||73.68 g||(49 %)|
|Sugar added||28.18 g||(113 %)|
|Roughage||8.95 g||(30 %)|
|Vitamin A||61.12 mg||(7,640 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.05 mg||(0 %)|
|Vitamin B₁||0.08 mg||(8 %)|
|Vitamin B₂||0.15 mg||(14 %)|
|Niacin||1.2 mg||(10 %)|
|Vitamin B₆||0.25 mg||(18 %)|
|Folate||9.7 μg||(3 %)|
|Pantothenic acid||0.19 mg||(3 %)|
|Biotin||3.06 μg||(7 %)|
|Vitamin B₁₂||0.03 μg||(1 %)|
|Vitamin C||63.66 mg||(67 %)|
|Potassium||409.15 mg||(10 %)|
|Calcium||58.55 mg||(6 %)|
|Magnesium||10.22 mg||(3 %)|
|Iron||2 mg||(13 %)|
|Iodine||9.19 μg||(5 %)|
|Zinc||0.18 mg||(2 %)|
|Saturated fatty acids||0.03 g|
Preheat the oven to 100°C (approximately 200°F).
Whip the egg whites with the lemon juice until stiff and gradually sprinkle in the powdered sugar. Fill the cream into a piping bag with a smooth nozzle. Squeeze small amounts of the cream on a lined baking sheet and bake for about 30 minutes in the preheated oven, until the meringues are crisp. Make sure the merengues remain white Remove and let cool completely.
Rinse the elderberries, remove stems and drain well. Peel the pear, quarter, remove the core and cut the quarters into small pieces. Add the currant juice with apple juice, 150 ml (approximately 3/4 cup) of water and the honey and boil. Cut a piece of lemon peel, squeeze the juice of the lemon and add to the pot. Also, slit the vanilla bean and place int he pot. Stir the cornstarch with 2 tablespoons of cold water and slightly thicken the soup. Add the pear pieces and elderberries and leave for 2-3 minutes.
Remove the vanilla pod and serve the soup hot or cold with the meringues as garnish.