Swedish Rose Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cups Rose hip
- 0.333 cup sugar
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 tsp Corn starch
- 0.333 cup cream (at least 30 % fat)
- 8 slices toasted white bread (e. g. baguette)
Preparation steps
1.
Wash and drain the rose hips, then trim, halve and remove the seeds. Put the rose hips into a pan with 1 litre/1 3/4 pints water and bring to the boil. Cook without a lid over a low heat for about 30 minutes, stirring occasionally, until reduced to a puree.
2.
Push the rose hip puree through a sieve, then make up to 1 litre/ 1 3/4 pints with water and return to the boil. Add sugar, salt and cayenne pepper to taste.
3.
Mix the cornflour with a little cold water and use to thicken the soup.
4.
Stir in the cream, check the seasoning and leave to cool. Ladle into bowls and serve lukewarm or cold with toasted bread.
