Elderberry Soup with Dumplings
- For the dumplings
- ¼ liter
- 1 pinch
grated Lemon peel
- 25 grams
- 30 grams
- For the soup
- 1 ⅕ kilograms
- 1 strip
- 1 piece
- 125 grams
large tart Apples (such as Boskop)
- 1 tablespoon
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.