Ingredients with Measurements:
- 2 cups dried rose hips
- 6 cups water
- 1 cinnamon stick
- 1/2 cup honey
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 cup heavy cream
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, combine the rose hips, water, and cinnamon stick. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 30-40 minutes, or until the rose hips are soft and tender.
4. Remove the cinnamon stick and use an immersion blender or transfer the mixture to a blender to puree until smooth.
5. Strain the mixture through a fine mesh strainer to remove any seeds or pulp.
6. Return the soup to the pot and stir in the honey.
7. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the mixture to the soup and stir well.
8. Cook over medium heat, stirring constantly, until the soup thickens and comes to a simmer.
9. Remove from heat and stir in the heavy cream.
10. Serve hot or cold, garnished with fresh rose petals or whipped cream.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 36g
- Protein: 2g
- Fiber: 5g
- Sugar: 28g
Substitutions for ingredients:
- Fresh rose hips can be used instead of dried, but they will need to be cleaned and trimmed.
- Maple syrup or agave nectar can be used instead of honey.
- Cornstarch can be replaced with arrowroot powder or potato starch.
Variations:
- Add a splash of lemon juice for a tangy twist.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a pinch of nutmeg or cardamom for extra flavor.
Tips and tricks:
- Be sure to strain the soup well to remove any seeds or pulp.
- Adjust the sweetness to your liking by adding more or less honey.
- The soup can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
- Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl or mug, garnished with fresh rose petals or whipped cream.
Garnishes:
- Fresh rose petals
- Whipped cream
- Cinnamon stick
Pairings:
- Serve with a slice of crusty bread or a biscuit.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
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, whisk together a little more cornstarch and water and add it to the soup, cooking until thickened.
Food safety advice:
- Be sure to rinse the rose hips well before using them to remove any dirt or debris.
Food history:
- Rose hip soup, or nyponsoppa, is a traditional Swedish dish that dates back to the 18th century. It was originally made as a way to use up leftover rose hips after they had been used to make tea.
Flavor profiles:
- Sweet, tangy, and slightly floral.
Serving suggestions:
- Serve as a light lunch or as a dessert.
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Region: Swedish