Cold Mulberry Soup with Ginger Yogurt Recipe
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.
- 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
- 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 with Ginger Yogurt.
- To 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.
Member recipes are not tested by the CHOW food team.
