Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›


German Chilled Elderberry Soup


Next Recipes:

  • Chilled Tofu Salad...
  • German Chocolate...
  • Warm German Potato...

German Chilled Elderberry Soup

About 2 quarts Easy
0.0 0
PREVIOUS: Warm German Potato-Cucumber Salad with Dill NEXT: Chilled Tofu Salad with Miso-Ginger Vinaigrette...

Ingredients (9)

  • 3 cups fresh (or 1 cup dried) elderberries (stems removed)
  • 6 cups water
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cups tart apples, peeled and diced
  • 1 tablespoon grated lemon zest
  • gingersnap cookies
  • sour cream


Exotic elderberries and tart apples become a unique dessert.


  1. 1Wash 3 cups of fresh (or 1 cup dried) elderberries (stems removed) and place in a large nonaluminum soup pot. Add 6 cups of water and bring to a boil. Reduce heat to low and simmer, covered, for 45 minutes or until the elderberries are soft. Blend and then strain through a sieve. Return the strained liquid to the cleaned pot over medium heat, and add 3/4 cup of sugar.
  2. 2In a separate bowl, make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk the slurry into the pot and bring back to a boil, whisking often.
  3. 3Add 2 cups peeled and diced tart apples and 1 tablespoon grated lemon zest, and simmer for 5 minutes or until the soup is thickened, smooth, and clear.
  4. 4Cool the soup and refrigerate to chill. Serve cold topped with crumbled gingersnap cookies and dollops of sour cream.
Load Comments