Photo: Krzysztof Ziarnek, Kenraiz, CC BY-SA 4.0 · source
Dish · From Bladwijzer
Rose hip soup with almonds
- Makes: 4 servings
- Time: 45 min + 2 hrs soaking
- From: Sweet-briar
Ingredients
- 100 g dried, deseeded rose hips
- 1 litre water
- 60 g sugar (or to taste)
- 1 strip of unwaxed lemon peel
- 1 tbsp potato starch
- 50 g flaked almonds
- double cream or yoghurt to serve
Method
- Rinse the dried hips and soak them in the water for 2 hours (or overnight).
- Bring them to the boil with the soaking water and the lemon peel and simmer gently for 25–30 minutes, until completely soft.
- Blend the hips and pour the soup through a fine sieve or cloth so that the hairs stay behind. Remove the lemon peel.
- Return the soup to the pan and stir in the sugar.
- Mix the starch with 3 tbsp cold water, stir it into the soup and bring to the boil, stirring, until lightly thickened.
- Toast the almonds golden in a dry pan.
- Serve the soup warm or cold, with a spoonful of cream or yoghurt and the almonds.
Storing: Three days in the fridge, without the cream; serve warm or cold. It also freezes well.