German Elderberry Soup Recipe

Step 1

Wash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove.

Step 2

Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.

From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

Things You'll Need

  • 2 1/2lb Elderberries
  • 6tb Cold water
  • 9c Water
  • 2tb Lemon juice
  • Lemon rind
  • 3/4c Sugar
  • 4tb Cornstarch

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