Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pear | 1 medium (178g) | 101 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
Remove berries from stems, wash with cold water and let drain.
Bring 4 cups water to boil, add the berries and let cook over a soft fire with a lid on, for about 15 minutes.
Press the berries and water through 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 pears cook in the soup for a few minutes.
Take out the cinnamon stick and the lemon peel.
Mix the cornstarch with the white wine and pour into soup to thicken it.
Chill the soup in the refrigerator.
Serve with a dollop whipped cream on top.