Apple Elderberry Soup
Apple-Elderberry Soup with Snow Dumplings: a beautifully fruity yet savory dish, as the soup is prepared with beetroot and vegetable broth.
Ingredients
- 10 g ginger (1 piece)
- 1 Shallot
- 100 g small beetroot (1 small beetroot)
- 150 g small apples (1 small apple)
- 0.5 tsp olive oil
- 200 ml classic vegetable broth
- Salt
- 2 egg whites
- 0.5 tsp liquid honey
- 2 tbsp elderberry juice
- Pepper
Instructions
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1.
Peel and dice the ginger and shallot.
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2.
Wash, peel, and dice the beetroot; due to its color, work with thin rubber or disposable gloves if necessary.
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3.
Wash the apple, quarter it, and remove the core. Dice two quarters finely, cut the other halves into thin strips.
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4.
Heat the oil in a pot over low heat, sauté the shallot and ginger. Add the beetroot and apple cubes and sauté briefly.
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5.
Add the broth, cover, and simmer over medium heat for about 10 minutes. Then puree with an immersion blender.
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6.
Meanwhile, bring 2 liters of salted water to a boil in another pot. Separate the eggs. Place the egg whites in a tall container and beat them into stiff peaks with a hand mixer, incorporating the honey as you go (reserve yolks for other use).
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7.
Using a tablespoon, cut dumplings from the meringue and drop them into the gently boiling salted water; cook for 6-8 minutes, turning once during cooking.
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8.
Add the apple strips to the soup and heat briefly. Season with elderberry juice, salt, and pepper.
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9.
Lift the snow dumplings out of the water with a slotted spoon, let them drain, place them on top of the soup, and serve immediately.
