Elderberry soup with risenblom
SoupsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Elderberry soup with risenblom
| 1 | Lemon peel | |
| 1 | Cinnamon | |
| 1 | tsp | Cardamom |
| 1 | tsp | Salt |
| 1.5 | l | Water |
| 1-2 | dl | Sugar |
| 2 | tbsp | Potato flour |
| 250 | g | Rice flour |
| 3 | Egg yolks | |
| 3 | Tangy apples | |
| 600 | g | Ripe elderberries |
| 7 | dl | Milk |
Instructions for Elderberry soup with risenblom
To prepare the Elderberry soup with risenblom recipe, please follow these instructions:
Hyldebærsuppe:
The shells are peeled from the stalks and boiled until they burst. Add the soup and bring it again with boil, cinnamon and sugar. The apples are peeled and brought in. When the apples are tender, the soup with potato flour is poured into water.
Risenblom:
The rice flour is boiled in the milk. When the crop has cooled, add egg yolks, salt and cardamom. Pour into a bowl and refrigerate until it is used.
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