Scandinavian Raspberry Soup
Indulge in the refreshing charm of Scandinavian Raspberry Soup, an elegant dessert or light summer treat that’s as vibrant as it is versatile. Bursting with the natural sweetness of ripe raspberries, this chilled soup is delicately spiced with a hint of cinnamon and brightened by a splash of lemon juice. Thickened to silky perfection with cornstarch, it offers a lusciously smooth texture that’s beautifully complemented by garnishes of creamy yogurt or heavy cream and a pop of fresh mint. Perfect for serving in bowls or glasses, this quick-to-make recipe (ready in just 30 minutes with minimal effort) is ideal for elegant entertaining or a soothing midday indulgence. Whether enjoyed as a refreshing appetizer or a light dessert, this Scandinavian-inspired delight brings a touch of Nordic simplicity and sophistication to your table. Keywords: Scandinavian raspberry soup, chilled fruit soup, summer dessert, light appetizer, Nordic recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh or frozen raspberries
- 750 milliliters water
- 100 grams granulated sugar
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 100 milliliters heavy cream or plain yogurt (optional, for garnish)
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
In a medium saucepan, combine the raspberries, water, granulated sugar, lemon juice, and ground cinnamon.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Reduce the heat to low and let the mixture simmer for 10 minutes. Use a spoon to mash the raspberries slightly to release their juices.
Remove the saucepan from the heat. Use a fine-mesh strainer to strain the raspberry mixture into another bowl, pressing down with a spoon to extract as much liquid as possible. Discard the raspberry seeds left in the strainer.
Return the strained mixture to the saucepan and heat it gently over medium-low heat.
In a small bowl, mix the cornstarch with the cold water to make a smooth slurry. Gradually whisk the slurry into the raspberry mixture on the stove.
Continue to cook the soup, stirring constantly, until it thickens slightly. This should take about 2-3 minutes. Avoid letting it come to a full boil.
Remove the soup from the heat and let it cool to room temperature. For best results, chill the soup in the refrigerator for at least 1 hour before serving.
Serve the chilled soup in bowls or glasses. Garnish with a drizzle of heavy cream or a dollop of plain yogurt, and add a sprig of fresh mint on top if desired.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 125.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
