Rosehip Soup (Nypon soppa)

Rosehip Soup (Nypon soppa)
Print Recipe
Rosehip Soup (Nypon soppa)
Print Recipe
  1. Gather your rosehips, looking out for ones with good ripe colour but still hard – leave any soft ones for the birds.
  2. Rinse, top and tail them to remove any stalky bits.
  3. Place in a pan along with sugar and 1litre water and bring to the boil.
  4. Boil for 1 hour, adding the remaining boiling water from the kettle.
  5. Remove from heat and pass through a sieve to extract the skins and pips.
  6. Return smooth soup to the pan.
  7. Blend potato starch in a glass with sufficient cold water to dissolve and blend into pan.
  8. Bring to boil, stirring to thicken.
  9. Taste and adjust sweetness if necessary – it should not be sweet but depending on your variety of rosehips may need a tiny bit more.
  10. Delicious served hot or chilled.
Recipe Notes

Makes approx. 1.5L Serve warm or chilled in small bowls, with a swirl of cream.

recipe, photo & styling: wendy barrie

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