Elderberry Soup with Glazed Cabbage Sprouts and Parmesan Waffles

For the elderberry soup, heat the oil, sauté the onions, garlic and rosemary, add the potatoes and cabbage sprouts. Pour in chicken soup, elderberry juice and whipped cream.Cover and simmer over medium heat for about 25 minutes.

For the glazed cabbage sprouts, cook the remaining cabbage sprouts in boiling salted water for 10 minutes. Drain and toss in the truffle butter.

Meanwhile, for the Parmesan wafers, mix flour, almonds and Parmesan. Divide into 4 portions and fry them in a pan without fat for 1 minute on each side to make Parmesan wafers.

Finely puree the soup with a blender or in a blender. Season to taste with salt, pepper, honey and lemon juice.

Serve the elderberry soup with the glazed cabbage sprouts, sprinkle with freshly grated nutmeg and serve with the Parmesan wafers.

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