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.
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.
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.
4Cool the soup and refrigerate to chill. Serve cold topped with crumbled gingersnap cookies and dollops of sour cream.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.