Strawberry Mint Soup

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

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

  2. 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.

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

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

  5. 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:

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

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

  3. 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.

SoupMarcus SamuelssonAquavit, Mint, Soup, Strawberry, Summer