Hi, lovelies! I picked these goodies yesterday on my way home and made this amazing soup. It was so freaking delicious. I tried to do it the traditional Swedish way as possible. Enjoy the inpersation.
Look for the largest rosehips that you can. The best hips are large and round from Rosa rugosa, but it tends to be only found in sandy coastal areas. I have to pick hedgerow hips which are smaller and more fiddly:
• Only pick deep-red hips and leave yellow and orange hips for picking later.
• Homemade rosehip soup is one of life’s seminal delicacies. Be warned: the same cannot be said for instant packets of rosehip soup!
• If you can’t face scooping out the seeds from the rosehips, then wash them, cover with water and bring the water to the boil. Boil until soft, which can take anything from 20 minutes to an hour or more. Whiz in a food processor and then pass through a fine sieve, keeping the liquid and discarding the pulp.
• If using dried rosehips, soak the rosehips in cold water overnight.
• Try adding a tablespoon of orange juice and some grated orange zest to each dish of soup.
Rosehip soup is served traditionally with mandelbiskvier (almond macaroons). A spoonful of whipped cream or crème fraîche is also nice.
Ingredients
600 g (4 cups) fresh rosehips
2 litres (8 cups) water
100 g (½ cup) caster (superfine) sugar
1 tbsp cornflour (cornstarch)
Method
1. Put on some good music and enlist as many helpers as possible. Cut each rosehip in half then scoop out every trace of the seeds and hairy bits. Keep the skins and discard the rest. This is a fiddly job and takes some time.
2. Put the skins in a pan, add the water, bring to the boil and simmer for about 30 minutes until they are soft.
Increase the heat and boil steadily for 15 minutes to reduce the liquid.
3. Whiz in a food processor and then strain the liquid through muslin (cheesecloth) and return it to the pan. Add the sugar.
4. Blend the cornflour (cornstarch) with a little of the liquid to form a runny paste. Slowly add the paste to the pan, stirring all the time, then simmer for 10-15 minutes until slightly thickened.
5. Serve warm or cold, garnished with mandelbiskvier (almond macaroons) and crème fraîche or whipped cream.
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