Elder Soup

For the elderberry soup, wash and drain the elderberries, peel and core the apples, cut into thin slices and sprinkle with lemon juice.

Melt butter in a saucepan, add elderberries and apple slices, season with cinnamon and sugar. Pour in red wine and water, bring to a boil and steam everything covered until the fruit is really soft.

Whisk milk and flour, stir in and let mixture boil down again for another 10 to 15 minutes. Add a little more milk, red wine or whisked flour, depending on the desired plumpness.

Allow the finished elderberry soup to cool slightly.

Meanwhile, cut the white bread into strips and toast them in butter until crispy. Arrange elderberry soup in portions, place white bread strips decoratively on top and serve quickly.

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