Elderberry Soup with Dumplings
- For the dumplings
- 1 egg
- ¼ l milk
- 1 pinch salt
- grated Lemon peel
- 25 grams sugar
- 30 grams Semolina flour
Whisk egg until frothy. In separate pan, mix milk, salt, lemon zest and sugar. Bring to a boil while stirring constantly. Gradually add semolina. While stirring, allow to swell for 5 minutes. Remove from heat and fold in whisked egg. Pour mixture into a bowl and allow to cool in refrigerator.
Rinse berries and remove stems. Cook in 1 liter (approximately 1 quart) of water for approximately 45 minutes or until tender. Strain berries through a fine sieve into a saucepan, pressing on solids. Add lemon zest, cinnamon, sugar and cornstarch (previously mixed with a little water until smooth). Bring to a quick boil, stirring constantly. Remove from heat.
Rinse apple, quarter, remove seeds, slice and dice.
To serve, ladle the soup into bowls and add 2-3 dumplings. Sprinkle with diced apples and garnish with lemon mint if desired.