Rose Hip Soup (Nypesuppe)

Rose hips, rich in vitamin C, are a much-valued base for soups and jams throughout northern Europe. You can find the dried rose hips in some health food or international food stores.

Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 8


  • 2 cups dried rose hips
  • 5 cups water
  • 3 Tbsp. honey
  • 2 Tbsp. lemon juice
  • 2 Tbsp. cornstarch
  • 2 Tbsp. warm water
  • ⅔ cup sweetened whipping cream
  • ¼ cup walnuts, chopped


  • Place the rose hips, water, honey, and lemon juice in a nonreactive saucepan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until soft.
  • In the bowl of a food processor, purée the mixture. Pour through a fine-meshed strainer back into the saucepan. Discard the solids. Bring the liquid to a simmer.
  • Whisk together the cornstarch and 2 tablespoons warm water, then stir into the rose-hip juice. Bring to a boil, stirring constantly; once the soup has thickened, remove from heat and cool.
  • Serve with a dollop of whipped cream and a sprinkling of chopped walnuts.