Cookbook:Rosehip Soup
| Rosehip Soup | |
|---|---|
| Category | Soup recipes |
| Servings | 6–8 |
| Time | 10–15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Soups
This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats.
Ingredients edit
- 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
Procedure edit
- 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, tips, and variations edit
- 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.