This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats.
Rosehip Soup from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License
Cook Time: 10–15 minutes
- 1 litre fresh rose hips
- 2 litres water for each litre
- 1 liquid quart of rosehip pulp
- 1½ tablespoon sugar
- 1½ tablespoon potato flour
- ¼ cup almonds
- Rinse the rosehips.
- Crush dried hips.
- Boil in water till soft.
- Press through a colander.
- Measure the pulp and dilute with water if necessary.
- Bring the pulp to a boil and add sugar.
- Add more sugar if it is too tart.
- Mix potato flour with some cold water.
- Thicken the soup while you stir and bring to a boil.
- Add blanched and shredded almond.
- Hot soup is often served with vanilla ice cream and/or macaroons.
- Cold soup can be diluted to make a nice thirst-quencher.
- The Icelandic recipe differs in that cornstarch is used to thicken it instead of the potato flour.