Last Saturday it was a warm and sunny Autumn day in Stockholm and as I needed to take a walk, I decided I’d make it the goal to search out some elderberries which are usually ripe at this time. (In Stockholm at least.)
Today I wanted to share the recipe. 🙂
Elderberry soup can be eaten both hot and cold, is a perfect remedy against colds and is packed with everything that the body loves.
For old-fashioned elderberry soup you will need:
600 g elderberries.
6-7 dl water
1 tsp ground cinnamon
50 g sugar (I used only 2/3 of the 50 g as that was enough for my taste. So add sugar according to your own taste).
Thickening ( I used 1 tsp potato flour, added to 3 tsp of water).
– Whipped cream
First, remove the berries from the stalks, wash them and release any little critters back out into the wild.
- Pour the berries into a pot, cover them with the water, add the spices and boil the whole thing at low heat for about 20 minutes.
- Hæld bærrene i en gryde sammen med vandet, tilsæt krydderierne og kog det hele ved svag varme i ca. 20 minutter.
- Afterwards, sift the soup from the berries. Keep the soup, throw out the berries and reheat the soup to a boil.
- Test-taste the soup and add sugar until you feel like the soup is sweet enough. Remove the soup from the heat, add thickening. (Tip: if you use potato flour, don’t boil the soup again as this will cause the thickening to become ”long”. Not sure if this is the correct English rendition of that meaning, but… anyways 🙂 )
I enjoyed my soup with apple slices; you can cook them in the soup before adding the thickening or, as I did, just add the fresh slices to the warm soup. Bon appetit!