Nyponsoppa -- Swedish Rose Hip Soup

1. 1

   Soak the rose hips in two cups of water for at least two hours.

2. 2

   Bring to a boil and cook until soft in the same water. (This may take 20-30 minutes depending on their thickness. They should be soft and sticky.).

3. 3

   Blend in a mixer; force the mixture through a sieve or food mill using a fine grind screen and discard seeds/skins; return pulp to the pan.and discard the roughage.

4. 4

   Bring 1 1/2 cups water to a boil.

5. 5

   Stir potato flour into remaining cold water and stir until smooth.

6. 6

   Beat this mixture into the water and bring to the boil again.

7. 7

   Add the mashed rose hips and sugar.

8. 8

   Taste and let cool.

9. 9

   Serve in a bowl garnished with a dollop of whipped cream and a sprinkling of almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.