Cold Mulberry Soup With Ginger Yogurt


2 cups mulberries
2 cups water
3 tablespoons of Elderberry liqueur
1/4 cup sugar
1 teaspoon vanilla
cup fresh mint, finely chopped


Over 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.
Turn off the heat and add the mint. Let the berries steep for 30 minutes.
Place the berries and liquid into a blender. Puree until smooth.
Strain soup through a fine-mesh strainer. Discard solids. Place soup in the refrigerator to chill, at least 1 hour.
Garnish with a dollop of Ginger Yogurt.
To make the Ginger Yogurt: mix 3 to 5 tbsp. Greek yogurt; the juice of half a lemon; and 1 to 3 tbsp. fresh grated ginger. Chill until ready to serve.




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.


2 servings


Tuesday, June 29, 2010 - 9:20pm


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