Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Elderberries |
| 6 tablespoons | Cold water |
| 9 cups | Water |
| 2 tablespoons | Lemon juice |
| \N \N | Lemon rind |
| ¾ cup | Sugar |
| 4 tablespoons | Cornstarch |
Wash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove.
Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.
From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett