Rosehip Soup (Nypon soppa)
Rosehip Soup (Nypon soppa)
  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