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
- 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.