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Rose Hip Soup

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Rose Hip Soup

Cuisine:World

Course:Soup

15m prep 45m cook 1h 0m ready

About 4 cups; 3 to 4 servings Be sure the bushes from which you gather the rose hips were not sprayed.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups fresh or 1 cup dried rose hips
  • 4 cups water
  • Raspberry juice, peach nectar, or orange juice
  • 1 tablespoon arrowroot
  • ⅓ cup honey
  • Sour cream
  • 1
    • 1 cup (100g) powdered sugar
    • Pinch of salt
    • 3 large egg whites
    • (¼ teaspoon almond extract)
    Sub-recipe steps
    1. Combine in a food processor: 1 cup (275g) almond paste, store-bought or homemade; 1 cup (100g) powdered sugar; Pinch of salt
    2. Pulse until finely crumbled. With the machine running, slowly add and process until the mixture is smooth, about 1 minute: 3 large egg whites; (¼ teaspoon almond extract)
    3. Transfer the mixture to a large heavy saucepan and cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Transfer to a bowl and refrigerate until cooled and slightly firm, 20 to 30 minutes.
    4. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
    5. Drop the dough by the heaping teaspoon about 2 inches apart onto the prepared baking sheets. Bake until the cookies are tinged with brown, 15 to 17 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.

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Let's Cook

  1. Step 1.

    Wash, pat dry, and pulse in a food processor until coarsely chopped: 2 cups fresh or 1 cup dried rose hips

  2. Step 2.

    Add to a nonreactive pan, along with: 4 cups water

  3. Step 3.

    Bring to a boil, then reduce to a simmer, cover, and cook until the rose hips are very soft, about 45 minutes. Line a sieve with several layers of cheesecloth and strain the liquid into a large measuring cup, pressing on the solids to extract all the liquid, then discarding the solids. Add enough: Raspberry juice, peach nectar, or orange juice

  4. Step 4.

    to make 4 cups liquid in all. Transfer to a medium saucepan. Mix in a small bowl: 1 tablespoon arrowroot

  5. Step 5.

    with a small quantity of the liquid and: ⅓ cup honey

  6. Step 6.

    Bring the liquid to a simmer, take off the heat, and thoroughly whisk in the arrowroot mixture. Let cool, then chill in the refrigerator until ready to serve. Garnish with: Sour cream; (Almond Macaroons, coarsely crumbled)

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