Cold Mulberry Soup with Ginger Yogurt Recipe sanuraww

1. 1

   Over medium heat, place mulberries, water, elderberry liqueur, sugar, vanilla and salt in a saucepan.

2. 2

   Bring to a simmer, and allow soup to slightly thicken.

3. 3

   About 10 minutes.

4. 4

   Turn off the heat and add the mint.

5. 5

   Let the berries steep for 30 minutes.

6. 6

   Place the berries and liquid into a blender.

7. 7

   Puree until smooth.

8. 8

   Strain soup through a fine-mesh strainer.

9. 9

   Discard solids.

10. 10

    Place soup in the refrigerator to chill, at least 1 hour.

11. 11

    Garnish with with Ginger Yogurt.

12. 12

    To make the Ginger Yogurt garnish: Whisk together 3 to 5 tbsp.

13. 13

    Greek yogurt, the juice of half a lemon and 1 to 3 tbsp.

14. 14

    fresh ginger, grated.

15. 15

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.