Rose hip soups are very popular in Sweden. It used to be popular here too, but lately it's not been that common. I don't know why. It probably isn't 'hip' enough. My grandmother made rose hip soup all the time and I think it tastes great!
Ingredients
1 litre/4 cups fresh rosehips
2 litres/8 cups water
For each litre, 1 liquid quart of rosehip pulp, add:
1 1/2 tablespoon sugar
1 1/2 tablespoon potato flour
Method
1.Rinse the rosehips. Crush dried hips if you add dried rose hips (some add dried rose hips to add more flavor).
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.
**Notes, tips, and variations
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 cornstarch is used to thicken it, not potato flour.
Ingredients
1 litre/4 cups fresh rosehips
2 litres/8 cups water
For each litre, 1 liquid quart of rosehip pulp, add:
1 1/2 tablespoon sugar
1 1/2 tablespoon potato flour
Method
1.Rinse the rosehips. Crush dried hips if you add dried rose hips (some add dried rose hips to add more flavor).
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.
**Notes, tips, and variations
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 cornstarch is used to thicken it, not potato flour.