Ingredients with Measurements:
- 2 cups dried rose hips
- 8 cups water
- 1 cup sugar
- 1 cinnamon stick
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Large pot
- Blender or immersion blender
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the dried rose hips in cold water to remove any dirt or debris.
2. In a large pot, bring the water and rose hips to a boil.
3. Reduce the heat to low and let simmer for 30-40 minutes, or until the rose hips are soft and tender.
4. Remove the pot from the heat and let the mixture cool slightly.
5. Using a blender or immersion blender, puree the mixture until smooth.
6. Pour the puree through a fine mesh strainer to remove any seeds or pulp.
7. Return the puree to the pot and add the sugar and cinnamon stick.
8. Bring the mixture to a boil, then reduce the heat and let simmer for 10-15 minutes.
9. In a small bowl, whisk together the cornstarch and cold water until smooth.
10. Slowly pour the cornstarch mixture into the soup, stirring constantly.
11. Continue to simmer the soup for an additional 5-10 minutes, or until it has thickened slightly.
12. Remove the cinnamon stick from the soup and stir in the heavy cream.
13. Serve the soup hot or cold, garnished with a dollop of whipped cream or a sprinkle of cinnamon.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 11g
Carbohydrates: 46g
Protein: 2g
Sodium: 10mg
Fiber: 8g
Substitutions for ingredients:
- Fresh rose hips can be used instead of dried rose hips, but the cooking time may need to be adjusted.
- Coconut sugar or honey can be used instead of white sugar.
- Almond milk or coconut milk can be used instead of heavy cream.
Variations:
- Add a splash of vanilla extract or almond extract for extra flavor.
- Top with fresh berries or chopped nuts for added texture.
- Use half-and-half instead of heavy cream for a lighter version of the soup.
Tips and tricks:
- Be sure to strain the puree through a fine mesh strainer to remove any seeds or pulp for a smoother soup.
- Adjust the sugar to taste, depending on the sweetness of the rose hips.
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with a dollop of whipped cream or a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, fresh berries, chopped nuts
Pairings:
- Serve with a slice of crusty bread or a buttery croissant for a light meal.
- Pair with a salad or sandwich for a more substantial meal.
Suggested side dishes:
- Mixed green salad
- Grilled cheese sandwich
- Roasted vegetable medley
Troubleshooting advice:
- If the soup is too thick, add a splash of water or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to rinse the rose hips thoroughly before using them in the soup.
- Store the soup in the refrigerator and discard any leftovers after 3 days.
Food history:
Nyponsoppa is a traditional Swedish soup made from rose hips, which are a rich source of vitamin C. The soup is often served as a dessert or snack, and can be enjoyed hot or cold.
Flavor profiles:
Creamy, sweet, slightly tart, with a hint of cinnamon
Serving suggestions:
Serve the soup as a light meal or as a dessert or snack.
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Region: Swedish