About: Elderberry Soup

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About: Elderberry Soup Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Remove Berries from stems, wash with cold waterand let drain. Bring 4 cups water to boil, add the Berriesand let cook over a soft fire with a lid on, for about 15 minutes. Press the Berries and waterthrough a sieve and return to the fire. Add the cinnamon stick, the lemon peel, the Sugar and the salt. Peel the Pears, core and cut in thin slices into the berry mixture. Let the Pearscook in the soup for a few minutes. Take out the cinnamon stick and the lemon peel. Mix the cornstarch with the white wineand pour into soup to thicken it. Chill the soup in the refrigerator. Serve with a dollop whipped cream on top.

Attributes	Values
rdfs:label	Elderberry Soup
rdfs:comment	Remove Berries from stems, wash with cold waterand let drain. Bring 4 cups water to boil, add the Berriesand let cook over a soft fire with a lid on, for about 15 minutes. Press the Berries and waterthrough a sieve and return to the fire. Add the cinnamon stick, the lemon peel, the Sugar and the salt. Peel the Pears, core and cut in thin slices into the berry mixture. Let the Pearscook in the soup for a few minutes. Take out the cinnamon stick and the lemon peel. Mix the cornstarch with the white wineand pour into soup to thicken it. Chill the soup in the refrigerator. Serve with a dollop whipped cream on top.
dcterms:subject	Soup Recipes Lemon peel Recipes White wine Recipes Pear Recipes Belgian Recipes Berry Recipes Belgian Soups Elderberry Recipes
abstract	Remove Berries from stems, wash with cold waterand let drain. Bring 4 cups water to boil, add the Berriesand let cook over a soft fire with a lid on, for about 15 minutes. Press the Berries and waterthrough a sieve and return to the fire. Add the cinnamon stick, the lemon peel, the Sugar and the salt. Peel the Pears, core and cut in thin slices into the berry mixture. Let the Pearscook in the soup for a few minutes. Take out the cinnamon stick and the lemon peel. Mix the cornstarch with the white wineand pour into soup to thicken it. Chill the soup in the refrigerator. Serve with a dollop whipped cream on top.

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