Nyponsoppa -- Swedish Rose Hip Soup

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup dried rose hips
  • 4
    cups cold water, divided
  • 13
    cup sugar (or to taste, you may prefer less)
  • 1
    tablespoon potato flour
  • 18
    cup madeira wine (optional)
  • For topping
  • 14
    cup whipping cream, whipped and lightly sweetened
  • slivered almonds, for garnish
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DIRECTIONS

  • Soak the rose hips in two cups of water for at least two hours.
  • Bring to a boil and cook until soft in the same water. (This may take 20–30 minutes depending on their thickness. They should be soft and sticky.).
  • Blend in a mixer; force the mixture through a sieve or food mill using a fine grind screen and discard seeds/skins; return pulp to the pan.and discard the roughage.
  • Bring 1 1/2 cups water to a boil.
  • Stir potato flour into remaining cold water and stir until smooth.
  • Beat this mixture into the water and bring to the boil again.
  • Add the mashed rose hips and sugar.
  • Taste and let cool.
  • Serve in a bowl garnished with a dollop of whipped cream and a sprinkling of almonds.
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