Elderberry Soup with Pears

Bring water to a boil in a pot.

Add the elderberries and simmer gently for about 15 minutes.

Pass the berry mixture through a fine sieve and return the juice to the pot.

Stir in sugar, cinnamon, lemon zest and a pinch of salt, then bring the soup briefly to a boil.

Peel the pears, cut them into thin strips and add them to the hot soup.

Mix the cornstarch with the white wine until lump-free.

Stir the dissolved starch into the boiling soup and bring briefly to a boil until it thickens.

Let the soup cool, pour into bowls and chill well (preferably on ice).

Whip the cream until stiff and place on each portion shortly before serving.