Ingredients with Measurements:
- 1 cup dried rose hips
- 8 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup heavy cream
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the dried rose hips and place them in a large pot with 8 cups of water.
2. Add the cinnamon stick and cloves to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Remove the cinnamon stick and cloves from the pot.
6. Use a blender or immersion blender to puree the rose hip mixture until smooth.
7. Return the pureed mixture to the pot and bring it to a simmer.
8. In a separate bowl, mix together the sugar and cornstarch.
9. Add the sugar and cornstarch mixture to the pot and stir until the soup thickens.
10. In a small bowl, mix together the heavy cream and 1/4 cup of cold water.
11. Add the cream mixture to the pot and stir until well combined.
12. Let the soup simmer for an additional 5-10 minutes.
13. Remove the pot from the heat and let the soup cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 32g
Protein: 2g
Fiber: 6g
Substitutions for ingredients:
- Fresh rose hips can be used instead of dried rose hips.
- Almond milk or coconut milk can be used instead of heavy cream.
Variations:
- Add a splash of lemon juice for a tangy twist.
- Add a pinch of nutmeg for extra spice.
- Serve the soup chilled for a refreshing summer treat.
Tips and tricks:
- Be sure to strain the soup through a fine mesh sieve before serving to remove any remaining seeds or pulp.
- Adjust the amount of sugar to your liking.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover 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 and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, fresh mint leaves
Pairings:
- Serve the soup with a slice of crusty bread or a buttery croissant.
- Pair the soup with a light salad or a sandwich for a complete meal.
Suggested side dishes:
- Mixed greens salad
- Grilled cheese sandwich
- Tomato and mozzarella salad
Troubleshooting advice:
- 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 to thicken it up.
Food safety advice:
- Be sure to rinse the rose hips thoroughly before using them in the soup.
- Store leftover soup in the refrigerator and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
Spiced rose hip soup, or nyponsoppa, is a traditional Swedish dish that is typically served as a dessert or snack. Rose hips are a rich source of vitamin C and have been used for centuries in traditional medicine.
Flavor profiles:
Sweet, spicy, tangy
Serving suggestions:
Serve the soup warm or chilled, garnished with whipped cream and a sprinkle of cinnamon.
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Region: Swedish