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Rosehip Soup

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Prep: 0 min Cook: 0 min Servings: 6–8 Difficulty: medium

Categories: Soup

Tags: boiled, easy, icelandic, jewish, kosher, recipes for soup, recipes using almond, recipes using potato flour, recipes using rosehip, recipes using sugar

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARosehip_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARosehip%20Soup&oldid=4525539

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Rinse the rosehips. Crush dried hips. Boil in water till soft.
  2. Press through a colander. Measure the pulp and dilute with water if necessary.
  3. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
  4. 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.