Strawberry Mint Soup

By Marcus Samuelsson |

Here is one of my favorite dessert recipes from my cookbook Aquavit: And The New Scandinavian Cuisine. This chilled fruit soup is a unique ending for a summer meal.

    Ingredients

    3 pints strawberries, hulled

    6 cups water

    1 cup freshly squeezed orange juice (from about 4 oranges)

    2 3-inch pieces ginger, peeled and thinly sliced

    4-5 stalks fresh lemongrass, tough outer leaves removed tender inner stalks lightly smashed and sliced into 1/4-inch-thick rounds

    1 bunch fresh mint, coarsely chopped including stalks (about 2 cups)

    1 cup sugar

    Directions

    Set aside 1/2 pint of the strawberries, and thinly slice the rest.

    Put the sliced strawberries in a large saucepan, add the water, orange juice, ginger, lemongrass, mint, and sugar, and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside to steep for 1 hour.

    Strain the strawberry soup into a bowl. Cover and refrigerate until chilled, at least 2 hours.

    Meanwhile, cut the reserved strawberries into 1/4-inch dice. Transfer to a small bowl, cover, and refrigerate.

    Place a small mound of diced strawberries in the center of each soup plate or bowl, pour the chilled soup around the berries, and serve.

    Tips:
    You can, if you wish, top this soup with a scoop of vanilla ice cream.

    Use only ripe, fragrant strawberries for this soup. Smaller berries often have a more intense flavor than larger ones.

    For a delicious summer cocktail or refreshing drink, combine 1/2 cup of the soup with 1/2 cup Champagne or sparkling water and serve over ice.