Chilled Elderberry Soup

    2 hours 40 minutes

    The perfect soup for summer, elderberries and pears are simmered, strained and then chilled. This soup is delicious and full of vitamins.

    1 person made this

    Serves: 4 

    • 200g pears, peeled and diced
    • 400g elderberries, washed
    • 4 cups (1 litre) water
    • 1 strip lemon peel
    • 1 tablespoon cornflour
    • 3 tablespoons cold water
    • 1-2 tablespoons lemon juice
    • 50g sugar

    Preparation:15min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours40min 

    1. Place the pears in a saucepan and cook on low heat until they are mushy. If they are not very juicy, add a couple of tablespoons of water. Remove from heat and set aside.
    2. Place the elderberries, water and lemon peel in a large saucepan and cook 25 minutes until the berries are falling apart. Strain through a sieve to get rid of the seeds and skins and place the liquid back in the saucepan.
    3. Combine the cornflour with 3 tablespoons water and whisk into the hot soup. Let thicken, then season to taste with lemon juice and sugar, stirring well. Let cool then chill before serving.

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