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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Iceland · Soup

Rosehip Soup

Serves 6 · 15 minutes

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 litre fresh rosehips
  • 2 litres water
  • For each litre, 1 liquid quart of rosehip pulp
  • 1½ tablespoon sugar
  • 1½ tablespoon potato flour
  • ¼ cup almonds

Method

  1. Rinse the rosehips. Crush dried hips. Boil in water till soft.
  2. Press through a colander. Measure the pulp and dilute with water if necessary.
  3. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
  4. Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.