Rosehip Soup
Rosehip soup turns the tart red fruit of the wild rose into a smooth, lightly sweet bowl that works hot or cold. It is a Jewish dish that is also popular in Iceland and parts of Scandinavia, where it is often taken for colds and sore throats. Serve it hot with vanilla ice cream or macaroons, or thin the cold soup with water as a drink.
Instructions
Rinse the rosehips. If you are using dried hips, crush them first.
Put the hips in a pot with the water and boil them until they are soft.
Press the softened hips through a colander to separate the pulp from the skins and seeds. Measure the pulp and thin it with a little water if it seems too thick.
Bring the pulp to a boil and stir in the sugar. Taste it, and add more sugar if the soup is too tart.
Mix the potato flour with a little cold water until smooth. Stir it into the soup and bring it back to a boil, stirring, until the soup thickens.
Blanch the almonds, shred them, and add them to the soup before serving.
Make it personal.
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