Ingredients with Measurements:
- 2 cups dried rose hips
- 8 cups water
- 1 cinnamon stick
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 cup heavy cream
Special equipment needed:
- Slow cooker
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the dried rose hips in cold water and place them in the slow cooker.
2. Add 8 cups of water and the cinnamon stick to the slow cooker.
3. Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the rose hips are soft and the liquid is fragrant.
4. Remove the cinnamon stick and blend the soup until smooth using a blender or immersion blender.
5. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth.
6. Pour the cornstarch mixture into the slow cooker and stir well.
7. Add the sugar and stir until dissolved.
8. Cover and cook on high for an additional 30 minutes, until the soup has thickened.
9. Stir in the heavy cream and cook for an additional 10 minutes.
10. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 4-6 hours on high or 8-10 hours on low, plus an additional 40 minutes
5. Temperature:
High or low setting on slow cooker
Serving size:
Makes 6-8 servings
Nutritional information:
Per serving:
Calories: 210
Fat: 10g
Carbohydrates: 30g
Protein: 2g
Sodium: 20mg
Fiber: 2g
Sugar: 22g
Substitutions for ingredients:
- Dried rose hips can be substituted with fresh rose hips, but the cooking time may need to be adjusted.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a splash of lemon juice or orange juice for a citrusy twist.
- Add a pinch of ground ginger or nutmeg for extra flavor.
- Serve with a dollop of whipped cream or a sprinkle of cinnamon on top.
Tips and tricks:
- Be sure to rinse the rose hips thoroughly before using them to remove any dirt or debris.
- If the soup is too thick, add a little more water or cream to thin it out.
- If the soup is too thin, add a little more cornstarch mixed with water to thicken it up.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with a sprig of fresh mint or a cinnamon stick.
Garnishes:
Fresh mint, cinnamon sticks, whipped cream, lemon or orange zest
Pairings:
Swedish meatballs, rye bread, pickled herring
Suggested side dishes:
Potato salad, cucumber salad, beet salad
Troubleshooting advice:
If the soup is too thin, add more cornstarch mixed with water and cook for an additional 10-15 minutes until thickened.
Food safety advice:
Be sure to rinse the rose hips thoroughly before using them to remove any dirt or debris.
Food history:
Nyponsoppa, or rose hip soup, is a traditional Swedish soup made from dried or fresh rose hips. It is often served as a dessert or snack and is popular during the winter months.
Flavor profiles:
Sweet, tart, fragrant, creamy
Serving suggestions:
Serve hot or cold as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swedish