Elderberry Soup

Ingredients:

Instructions:

1. Prepare the Elderberries:
   • If using fresh elderberries, remove them from the stems and rinse thoroughly. If using frozen elderberries, thaw them first.
2. Cook the Elderberries:
   • In a large saucepan, combine the elderberries and 4 cups of water.
   • Bring to a boil over medium heat, then reduce the heat and let it simmer for about 15-20 minutes until the berries are soft and have released their juices.
3. Strain the Soup:
   • Using a fine-mesh strainer or cheesecloth, strain the elderberry mixture into a clean pot, pressing down on the berries to extract as much juice as possible. Discard the solids.
4. Sweeten and Flavor:
   • Return the strained liquid to the pot and add the sugar and lemon juice.
   • Stir well until the sugar is completely dissolved. Taste and adjust the sweetness or tartness as needed.
5. Optional Thickening:
   • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1/4 cup of cold water to create a slurry.
   • Slowly pour the slurry into the soup while stirring continuously. Cook for a few more minutes until the soup thickens slightly.
6. Add Optional Spices:
   • Stir in the ground cinnamon for added warmth and depth of flavor, if desired.
7. Chill the Soup:
   • Remove the soup from the heat and let it cool slightly. Then, refrigerate the soup for at least 1 hour, or until fully chilled.
8. Serve:
   • Ladle the chilled elderberry soup into bowls.
   • Top each serving with a dollop of natural yogurt.
   • Garnish with fresh mint leaves if you like.

Tips:

• Serving Suggestion: This soup can also be enjoyed warm, especially in colder months.
• Yogurt Variation: You can also use Greek yogurt for a thicker, creamier texture.

Enjoy this refreshing and immune-boosting elderberry soup!