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Cold Mulberry Soup with Ginger Yogurt

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4 servings Easy
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Ingredients (8)

  • 2 cups mulberries
  • 1-1/2 to 2 cups water
  • 2 to 3 tbsp. of Elderberry liqueur
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • a tiny pinch of salt
  • 1/4 to 1/3 cup fresh mint, finely chopped
  • Garnish: Ginger Yogurt

Melissa Danielle of the blog, “Honeybee Holistic”, sent a twitter request asking to swap my lemon balm for mulberries. Of course, I agreed to the swap, and we met outside of a subway station. Mulberry is a berry originally from Asia. White and red versions are found in North America, too. Prior to the swap, I can’t recall ever tasting the fruit. Maybe, somebody’s homemade liqueur has given me a taste. They’re not quite as tart, nor do they have the same sweetness as blackberries. I was curious about what type of dish to make with the mulberries. Sweets are easy to make, but a friend suggested a savory dish. A cold soup was the answer, and it’s perfect for a robust summer day. The soup is bursting of fresh flavors from the mulberries, vanilla, mint and the elderberry liqueur. The ginger yogurt is a sassy dollop of tang. The bonus: There’s little sugar in this soup, and it’s a healthier dessert or appetizer to a main course. Note: Recipe adapted from “The Swedish Table” by Helene Henderson. Get more recipes at www.MyLifeRunsOnFood.com.

Instructions

  1. 1Over medium heat, place mulberries, water, elderberry liqueur, sugar, vanilla and salt in a saucepan. Bring to a simmer, and allow soup to slightly thicken. About 10 minutes.
  2. 2Turn off the heat and add the mint. Let the berries steep for 30 minutes.
  3. 3Place the berries and liquid into a blender. Puree until smooth.
  4. 4Strain soup through a fine-mesh strainer. Discard solids. Place soup in the refrigerator to chill, at least 1 hour. Garnish with with Ginger Yogurt.
  5. 5To make the Ginger Yogurt garnish: Whisk together 3 to 5 tbsp. Greek yogurt, the juice of half a lemon and 1 to 3 tbsp. fresh ginger, grated. Chill until ready to serve.
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