- 200 g thick yoghurt or sour cream
- 4 tbsp sugar
- 7.5 dl buttermilk
- 2–3 tbsp elderberry syrup
- Ripe strawberries
- Crisp dry toast
- Some fresh lemon balm or mint
Mix sugar and yoghurt until smooth, add elderberry syrup and buttermilk. If needed, cover and refrigerate the soup. To serve, pour the soup into bowls, add some crisp dry toast and plenty of strawberries on each serving. Garnish with fresh mint or lemon balm.