Elderberry Soup

Strange as it sounds, this is a delicious, unusual cold soup to serve for a special luncheon with dainty finger sandwiches.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 1⁄4 lbs elderberries (vlierbessen)
• 4  cups water
• 1⁄2 cinnamon stick (pijpe kaneel)
• 1⁄2 lemon, rind of, of (schil van 1/2 citroen)
• 2⁄3 cup sugar
• 1  pinch salt
• 2  pears
• 2  teaspoons cornstarch
• 1⁄2 cup white wine
• 1⁄2 cup  whipped cream

Directions

1. Remove berries from stems, wash with cold water and let drain.
2. Bring 4 cups water to boil, add the berries and let cook over a soft fire with a lid on, for about 15 minutes.
3. Press the berries and water through a sieve and return to the fire.
4. Add the cinnamon stick, the lemon peel, the sugar and the salt.
5. Peel the pears, core and cut in thin slices into the berry mixture.
6. Let the pears cook in the soup for a few minutes.
7. Take out the cinnamon stick and the lemon peel.
8. Mix the cornstarch with the white wine and pour into soup to thicken it.
9. Chill the soup in the refrigerator.
10. Serve with a dollop whipped cream on top.