Fliederbeersuppe with a Twist

Ingredients

• 500g (2 cups) elderberries 500g (2 cups) elderberries
• 1 liter (4 cups) water 1 liter (4 cups) water
• 100g (1/2 cup) honey 100g (1/2 cup) honey
• 1 lemon, juiced 1 lemon, juiced
• 1 cinnamon stick 1 cinnamon stick
• 3 cloves 3 cloves
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 1g
• Fiber: 5g
• Salt: 0g

Preparation

1. 1.
   In a large pot, combine the elderberries, water, honey, lemon juice, cinnamon stick, and cloves. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
3. 3.
   Remove the pot from the heat and let the mixture cool slightly.
4. 4.
   Using a blender or immersion blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and place it back on the stove over low heat.
6. 6.
   In a small bowl, mix the cornstarch with a little water to create a slurry. Slowly pour the slurry into the soup, stirring continuously.
7. 7.
   Cook the soup for an additional 5 minutes, or until it thickens to your desired consistency.
8. 8.
   Remove the pot from the heat and stir in the vanilla extract.
9. 9.
   Allow the soup to cool slightly before serving.
10. 10.
    Garnish with fresh mint leaves and serve warm or chilled.

Treat your ingredients with care...

• Elderberries — Make sure to remove any stems or leaves from the elderberries before using them in the soup.
• Cornstarch — To avoid lumps, mix the cornstarch with a little water to create a slurry before adding it to the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or almond milk to the soup.
• If elderberries are not available, you can use frozen elderberries or substitute them with blackberries or blueberries.
• Adjust the sweetness of the soup by adding more or less honey, according to your taste preference.
• Serve the soup with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Fliederbeersuppe in small bowls or dessert glasses for an elegant presentation. You can garnish each serving with a sprig of fresh mint and a dusting of powdered sugar for an extra touch of sophistication.

Presentation advice

To enhance the visual appeal of the Fliederbeersuppe, serve it in translucent bowls or glasses to showcase its vibrant purple color. You can also drizzle a swirl of honey on top of each serving for an added touch of elegance.