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Ingredients
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
- For the soup
- 1 ⅕ kilograms Elderberry
- 1 pc Lemon peel
- 1 pc Cinnamon stick
- 125 grams sugar
- 1 tart Russet apple
- 1 Tbsp cornstarch
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.
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 13.6 g | (45 %) |