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Celebrate Vermont's Upcoming Strawberry Season with Chilled Strawberry-Mint Soup

Apr 11, 2017 12:19PM ● By Linda Ditch
Word on the street (or along the farm road) is that strawberry season will start early in Vermont thanks to the warm winter! Okay, so this means we’ll still have to wait until mid to late May. However, strawberries are available right now at many grocery stores, and the organic ones have an almost-fresh-picked flavor.

This chilled strawberry-mint soup is a delicious way to start an Easter dinner. I first fell in love with this dish at Canterbury Shaker Village in New Hampshire. Yes, I know some people have a prejudice against chilled soup. Just tell them it’s like eating a smoothie with a spoon.

Along with the berries, the recipe uses fresh mint, yogurt, sugar, and honey. You blend everything together in a food processor and chill, and then it’s ready to eat.

This soup is also the perfect remedy for those hot summer days ahead. If the berries at the store don’t look appetizing, you can use frozen ones. You can also make this ahead and store it in the refrigerator for a couple of days, or freeze it for much later.    


Chilled Strawberry-Mint Soup

6–8 servings

This recipe needs to chill for at least 8 hours before serving, so plan ahead. Note: If using frozen strawberries, measure or weigh them first, and then allow them to thaw. Be sure to include any juice from the thawed berries in the recipe.

1 cup sugar

1 cup loosely packed spearmint leaves

2 pints (20 oz) fresh strawberries, washed and hulled

3/4 cup honey

1 quart (32 oz) plain yogurt

For garnish: Plain yogurt, sliced strawberries, and spearmint leaves

1. Place the sugar and spearmint leaves into the bowl of a food processor. Blend together until the leaves are very finely minced. Add the strawberries and honey, and process until smooth.

2. Pour the strawberry mixture into a bowl. Add the yogurt, and whisk until smooth. Cover and chill in the refrigerator for at least 8 hours or overnight. Serve cold. Garnish with a dollop of yogurt, a couple of strawberry slices, and a mint leaf. This soup can be frozen to serve at a later date. Just allow it to unthaw in the refrigerator before serving.

Adapted from The Shaker Kitchen by Jeffrey S. Paige.

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