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Chilled Elderberry Soup

Chilled Elderberry Soup is a traditional British recipe for classic starter made from elderberry purée thickened with cornflour (cornstarch) that's served chilled. The full recipe is presented here and I hope you enjoy this classic British version of: Chilled Elderberry Soup.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Wild FoodBritish Recipes

Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these.

Ingredients:

700g elderberries (weighed after stripping from their stems with a fork)
1.4l water
15g cornflour
100g caster sugar
2 tsp lemon juice
30ml port wine
thinly-sliced lemon to garnish

Method:

Wash the elderberries thoroughly then add to a pan along with the water, bring to a boil and simmer until tender (about 20 minutes). Rub the resultant mixture through a sieve and return the liquid to the pan (discard the pulp). Mix the cornflour and sugar with a little water to form a slurry and slowly mix this into the soup, stirring all the while.

Simmer for 10 minutes, or until thickened then add the lemon juice and port wine. Take off the heat, allow to cool to room temperature and chill until required. Serve in chilled bowls, garnished with slices of lemon.