Cold Mulberry Soup with Ginger Yogurt Recipe sanuraww

• 2 cups mulberries
• 1-1/2 to 2 cups water
• 2 to 3 tbsp. of Elderberry liqueur
• 1/4 cup sugar
• 1 tsp. vanilla
• a tiny pinch of salt
• 1/4 to 1/3 cup fresh mint, finely chopped
• Garnish: Ginger Yogurt

1. Over medium heat, place mulberries, water, elderberry liqueur, sugar, vanilla and salt in a saucepan.
2. Bring to a simmer, and allow soup to slightly thicken.
3. About 10 minutes.
4. Turn off the heat and add the mint.
5. Let the berries steep for 30 minutes.
6. Place the berries and liquid into a blender.
7. Puree until smooth.
8. Strain soup through a fine-mesh strainer.
9. Discard solids.
10. Place soup in the refrigerator to chill, at least 1 hour.
11. Garnish with with Ginger Yogurt.
12. To make the Ginger Yogurt garnish: Whisk together 3 to 5 tbsp.
13. Greek yogurt, the juice of half a lemon and 1 to 3 tbsp.
14. fresh ginger, grated.
15. Chill until ready to serve.

mulberries, water, liqueur, sugar, vanilla, salt, fresh mint, ginger yogurt

Taken from www.chowhound.com/recipes/cold-mulberry-soup-ginger-yogurt-28522 (may not work)