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    You are in: Home / Recipes / Swedish Strawberry Mint Soup Recipe
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    Swedish Strawberry Mint Soup

    Swedish Strawberry Mint Soup. Photo by justcallmetoni

    1/2 Photos of Swedish Strawberry Mint Soup

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Chef Kate's Note:

    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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    Units: US | Metric

    • 3 pints strawberries, washed and hulled
    • 6 cups water
    • 1 cup orange juice, freshly squeezed (from about 4 oranges)
    • 6 inches piece fresh ginger, peeled and thinly sliced
    • 4 -5 stalks lemongrass (tough outer leaves removed, tender inner stalks lightly smashed and sliced into 1/4-inch rounds)
    • 2 cups mint, fresh, coarsely chopped
    • 1 cup sugar


    1. 1
      Set aside 1/2 pint of the strawberries and thinly slice the rest.
    2. 2
      Place the sliced strawberries in a large saucepan and add the water, orange juice, ginger, lemongrass, mint and sugar, and bring to a boil, stirring occasionally.
    3. 3
      Reduce the heat to low and simmer for five minutes.
    4. 4
      Remove from heat and set aside to steep for an hour.
    5. 5
      After steeping, strain the strawberry mixture through a fine sieve, mashing the strawberries to get the maximum strained liquid.
    6. 6
      Discard the solids.
    7. 7
      Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours.
    8. 8
      Meanwhile, cut the reserved 1/2 pint of strawberries into 1/4" dice, place in a small bowl, cover and refrigerate.
    9. 9
      When ready to serve, place a small mound of diced strawberries in the center of each shallow soup plate or bowl, pour the chilled soup around the berries and serve.
    10. 10
      Note 1: You can, if you wish, serve this with a scoop of vanilla ice cream.
    11. 11
      Note 2: You can combine 1/2 cup of the soup with 1/2 cup of champagne for a lovely summer cocktail or with 1/2 cup of sparkling water for a non-alcoholic version.

    Ratings & Reviews:

    • on May 26, 2013

      Made this for a special dinner and it got rave reviews. We all loved it! I thought there might be too much ginger for my taste but it was perfect. I used lemon balm instead of verbena because that is what I had. We had it with ice cream but I would not recommend was best all by itself. I will make this again. So easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2008


      Wonderful, loved it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2006


      I drank mine with some champagne as suggested. Such a nice change from the more commonplace mimosa. I loved the way the ginger and lemongrass gave this a more complex and sophisticated flavor to one of my favorite fruits.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Swedish Strawberry Mint Soup

    Serving Size: 1 (390 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.0
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 16.0 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 5.7 g
    Sugars 45.0 g
    Protein 2.4 g

    The following items or measurements are not included:

    fresh ginger


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