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 episode of My Go-To Dish features Daniel Patterson, chef-owner of Coi in San Francisco and Plum in Oakland. The best part of this video: getting to see Daniel in his home kitchen environment. He faces the same issues as the rest of us—old appliances, kids getting in the way, etc. To make his go-to soup your own, see the recipe.
How to Make a Healthy, Creamy Soup
Healthy soups don't have to be watery and bland. Margo True, food editor at Sunset magazine, shares the secret to making a creamy and rich romesco soup without using any cream at all. (Here's the recipe.)
How to Make a Simple Vegetarian Soup
Jason Fox, executive chef of Commonwealth in San Francisco, says guests are always asking him how he makes the simple vegetarian soup he serves at the restaurant. So he showed us! How nice.