Cold red berry soup with cream

Cold red berry soup with cream

By
From
The Green Kitchen
Serves
4-6
Photographer
Johanna Frenkel

Although David is pretty good at speaking Danish, there is one sentence he will never manage to pronounce like a true Dane. It’s the name of this soup: Rødgrød med fløde. It’s just one of those impossible Danish sentences. The exact translation is actually red porridge with cream, but it is more like thick soup than porridge. Regardless of the name, it is the perfect summer treat on a hot day. Our version is quite different from the traditional, since we use the thickness of dates and the whole berries instead of adding sugar and starch.

Ingredients

Quantity Ingredient
1kg ripe red berries
1 vanilla bean, seeds scraped
25 fresh medjool dates, stoned
350ml cream of your choice, for serving

Method

  1. Place the berries, vanilla and 250 ml water in a saucepan. Bring slowly to simmer on a low heat. Mash the pitted dates with a fork on a plate until smooth and add to the pan. Simmer for about 10 minutes – the berries and dates should almost have dissolved.
  2. Remove from the heat and mix the soup with a hand/ immersion blender. Place a fine sieve over a large bowl in the sink. Pour the soup through it so all the seeds are strained. Use the back of a spoon to help the thick soup through. This takes a couple of minutes. Place the soup in fridge for a few hours until completely cold.
  3. Serve in deep plates or bowls with cream (oat, nut, coconut or cow’s) drizzled on top.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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