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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 strip Lemon peel
- 1 pc Cinnamon stick
- 125 grams sugar
- 2 large tart Apple (such as Boskop)
- 1 Tbsp cornstarch
For the dumplings: Whisk the egg until frothy. Stir together milk, salt, lemon zest and sugar in a pot. Bring to a boil while stirring and sprinkle in the semolina. Simmer for 5 minutes, stirring frequently, then remove from the heat and mix the beaten egg into the mixture. Transfer to a bowl and allow to cool in the refrigerator.
For the soup: Rinse the berries, strip from the stems and put in another pot.
Add 1 liter (approximately 1 quart) of water and cook for about 45 minutes or until soft.
Then strain the berry mixture through a fine sieve into a pot.
Add lemon zest, cinnamon and sugar to the pot, the mix cornstarch with a little water and add to the pot. Bring to a boil.
Rinse apples and cut into quarters, remove core and cut into slices. Add to the soup and heat through.
To serve, divide the soup among bowls. Top with dumplings.
(Percentage of daily recommendation)
Calorie | 475 cal. | (23 %) | ||
Protein | 12 g | (12 %) | ||
Fat | 9 g | (8 %) | ||
Carbohydrates | 83 g | (55 %) | ||
Sugar added | 37 g | (148 %) | ||
Roughage | 14.6 g | (49 %) |