Photo: Roberta F., CC BY-SA 3.0 · source
Dish · From Bladwijzer
Rose hip soup
- Makes: 4 servings
- Time: 1 hr
- From: Dog rose
Ingredients
- 400 g ripe rose hips
- 1 litre water
- 1 cinnamon stick
- 80–100 g caster sugar
- 1 tablespoon potato starch, mixed with 3 tablespoons cold water
- juice of ½ lemon
- 4 tablespoons yoghurt or cream, to serve
Method
- Pick ripe, deep red rose hips. Cut off the stalks and the black tips, then halve each hip.
- Scrape out all the seeds and hairs with a small spoon. The hairs itch, so wear gloves if you can, then rinse the halves in a colander.
- Simmer the hips with the water and cinnamon for 25–30 minutes, until very soft.
- Remove the cinnamon, blend the hips until smooth and pour the soup through a fine sieve or cloth so that no hairs or seeds are left.
- Return the soup to the pan, stir in the sugar and bring to the boil. Stir in the starch mixture and simmer for 2 minutes, until the soup is lightly thickened.
- Season with the lemon juice and serve warm or cold with a spoonful of yoghurt or cream.
Storing: In the fridge for 4 days; it can be frozen for 3 months. Reheat gently.