Black currant soup with sour milk cream
Boil pure black currant slowly in water and sugar, approximately 30 min. without the berries boil completely.
Mix the flour with ¼ cup water to a thickener.
Take the pan off the heat and stir frequently not in the soup.
Taste ymeren with sugar and vanilla.
Whip the cream.
Mix sour milk and whipped cream gently.
Toast the oatmeal in butter and sugar in a pan.
Tips: Black currant soup eaten warm with sour milk cream.
300 g of black currant
1 L of water
1 ½ cups sugar
2 tbsp. Potato flour
¾ cup water
2½ cups sour milk
About 2 tbsp. Sugar
1 tsp. vanilla sugar
1 cup whipping cream
3 cups oatmeal
25 g of butter
½ cup sugar.