Rose-hip Soup (Nypon soppa)

Post: A Single Rose can be my Garden

photo from Scottish Food Guide
Ingredients:
  • 400g (3 cups) dried rosehips
  • 1 1/4 litres (5 cups water
  • 100g (3.5 oz) caster sugar
  • 1/2 tsp vanilla paste
  • 2 tsp cornflour or potato starch
  • small almond biscuits (mandelbiskvier) or almond flakes/slivers
  • whipped cream, ice cream or crème fraîche
Method
  1. Blend the flour with a little of the liquid to form a runny paste and then stir into the soup.Soak the dried rosehips overnight in 500 ml (2 cups) or water.
  2. Transfer the rosehips and their soaking liquid to a saucepan, bring to a boil and then simmer for 25 minutes, or until tender.
  3. Purée and add the remaining ¾ litre (3 cups) of water, leave the flavours to infuse for 30 minutes or so.
  4. Pass the purée through a very fine sieve into a clean saucepan, add 100 grams (3½ oz) of caster sugar and, if desired, some vanilla paste or half a vanilla pod (bean), split lengthways .
  5. Blend the flour with a little of the liquid to form a runny paste and then stir into the soup.
  6. Reheat the soup, stirring continuously, until thickened. Leave to cool.
  7. Serve slightly warm, at room temperature or cold. Garnish with mandelbiskvier or almond flakes (slivers) and serve with whipped cream, ice cream or crème fraîche. Store any leftovers in a fridge.

Enjoy! This recipe is adapted from SwedishFood.com


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