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Ingredients:
Instructions:
- Prepare the Elderberries:
- If using fresh elderberries, remove them from the stems and rinse thoroughly. If using frozen elderberries, thaw them first.
- 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.
- 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.
- 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.
- 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.
- Add Optional Spices:
- Stir in the ground cinnamon for added warmth and depth of flavor, if desired.
- 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.
- 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!