Elderberry Soup with “Dumplings” and Apples
The “dumplings” in this soup are beaten egg whites that float on top of the soup.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- 8 cups elderberry juice
- 2½ tsps. freshly squeezed lemon juice, divided
- 1 cup plus 1 tsp. granulated sugar, divided
- 3 tart apples, peeled and sliced
- 1 tsp. ground cinnamon, divided
- 2 Tbsp. Jamaican dark rum
- 2 egg whites
- In a large saucepan, bring the elderberry juice, 2 teaspoons lemon juice, and 1 cup sugar to a boil. Add the apples. Stir in ½ teaspoon ground cinnamon. Reduce the heat and simmer, uncovered, until the apples soften (4 to 5 minutes). Stir in the rum. Keep the soup warm on low heat while preparing the dumplings.
- To make the dumplings: beat the egg whites until they form stiff peaks. Beat in ½ teaspoon lemon juice and 1 teaspoon sugar.
- Remove the soup from the heat. Drop in large spoonfuls of the egg white mixture, turning lightly so that the dumplings absorb some of the liquid. Sprinkle the remaining ½ teaspoon ground cinnamon on top of the dumplings. Serve immediately.