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swedish strawberry mint soup


according to marcus samuelsson, this is traditionally made in sweden in june when the wild strawberries (which heretofore i only associated with ingmar bergman) are available. but marcus says it's delicious with cultivated strawberries, or you can substitute other berries or a combination thereof. cooking time includes three hours of cooling/chilling time.


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  1. Set aside 1 / 2 pint of the strawberries and thinly slice the rest
  2. Place the sliced strawberries in a large saucepan and add the water
  3. Orange juice
  4. Ginger
  5. Lemongrass
  6. Mint and sugar
  7. And bring to a boil
  8. Stirring occasionally
  9. Reduce the heat to low and simmer for five minutes
  10. Remove from heat and set aside to steep for an hour
  11. After steeping
  12. Strain the strawberry mixture through a fine sieve
  13. Mashing the strawberries to get the maximum strained liquid
  14. Discard the solids
  15. Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours
  16. Meanwhile
  17. Cut the reserved 1 / 2 pint of strawberries into 1 / 4" dice
  18. Place in a small bowl
  19. Cover and refrigerate
  20. When ready to serve
  21. Place a small mound of diced strawberries in the center of each shallow soup plate or bowl
  22. Pour the chilled soup around the berries and serve

Step 9

Total Time in Minute 205

Ingredients Count 7

cooking swedish strawberry mint soup

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Orange juice

Fresh ginger




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