Ingredients with Measurements:
- 1 cup dried elderberries
- 6 cups water
- 1 cinnamon stick
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- Large pot
- Whisk
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, combine the dried elderberries, water, and cinnamon stick. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 30 minutes.
3. Remove the cinnamon stick and strain the elderberries through a fine-mesh strainer.
4. Return the elderberry liquid to the pot and add the sugar. Stir until the sugar is dissolved.
5. In a small bowl, whisk together the cornstarch and cold water until smooth.
6. Slowly pour the cornstarch mixture into the elderberry liquid, whisking constantly.
7. Bring the soup to a boil over medium heat, whisking constantly, until it thickens.
8. Remove the pot from the heat and stir in the heavy cream and vanilla extract.
9. Ladle the soup into serving bowls and sprinkle with additional cinnamon, if desired.
Time:
Preparation time: 5 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 45g
Protein: 2g
Sodium: 10mg
Fiber: 3g
Sugar: 32g
Substitutions for ingredients:
- Fresh elderberries can be used instead of dried elderberries.
- Almond milk or coconut milk can be used instead of heavy cream.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add a splash of lemon juice for a tangy twist.
- Top with whipped cream and a sprinkle of cinnamon for a decadent dessert.
- Serve with a scoop of vanilla ice cream for a cold and creamy treat.
Tips and tricks:
- Be sure to strain the elderberries well to remove any seeds or stems.
- Adjust the sugar to taste, depending on the sweetness of the elderberries.
- For a thicker soup, add more cornstarch.
- For a thinner soup, add more water.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a decorative bowl with a cinnamon stick as a garnish.
Garnishes:
- Cinnamon stick
- Whipped cream
- Lemon zest
Pairings:
- Gingerbread cookies
- Shortbread cookies
- Vanilla ice cream
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or milk to thin it out.
- If the soup is too thin, add more cornstarch to thicken it.
Food safety advice:
- Be sure to wash the elderberries thoroughly before using them.
- Store leftover soup in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Fliederbeersuppe mit Zimt is a traditional German soup made with elderberries and cinnamon. It is often served as a dessert or a sweet treat.
Flavor profiles:
The soup has a sweet and tangy flavor from the elderberries, with a warm and spicy note from the cinnamon.
Serving suggestions:
Serve the soup as a dessert or a sweet treat after dinner. It can also be served as a light lunch or a snack.
Related Categories
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Region: German
Taste: Sweet, Spicy, Fruity, Cinnamon, Cinnamon-Flavored