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Rosehip Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6–8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525539
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 litre fresh rosehips
- 2 litres water
- For each litre, 1 liquid quart of rosehip pulp
- 1½ tablespoon sugar
- 1½ tablespoon potato flour
- ¼ cup almonds
Directions
- Rinse the rosehips. Crush dried hips. Boil in water till soft.
- Press through a colander. Measure the pulp and dilute with water if necessary.
- Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
- Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.
Notes
Hot soup is often served with vanilla ice cream and/or macaroons.
Cold soup can be diluted to make a nice thirst-quencher.
The Icelandic recipe differs in that it contains less sugar (approx. 1 tbsp) and cornstarch is used to thicken it, not potato flour.