Richard Reynolds 8:08in the evenin' Jan 25 German Elderberry Soup
2 1/2 lb Elderberries 6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb Cornstarch
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. 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.
Dept of PMM Artists & things
Jan 17, 2014
Dept of PMM Artists & things
Richard Reynolds 8:08in the evenin' Jan 25
German Elderberry Soup
2 1/2 lb Elderberries
6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb Cornstarch
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.
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.
Jan 26, 2014
Dept of PMM Artists & things
Jan 31, 2014