Be the first to Rose hips are the fruit of a variety of rose bush, and they make great soup with a hint of floral flavor. Variations are given for using dried rose hips, as well as for a rose hip pudding.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 quart rose hip juice or puree (fresh or canned)
- 2 to 4 Tablespoons honey
- 1 to 3 Tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
- 1 Tablespoon potato starch, cornstarch, or tapioca granules
- 6 (about) Tablespoons sour cream or yogurt, optional
Preparation:
Heat the rose hips juice or puree, honey, and lemon juice or vinegar. Adjust amounts of honey and lemon juice or vinegar to give a lively sweet tart flavor.
Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
Yield: 5 to 6 medium bowls
Variations
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.
Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.
Recipe Source: The Craft of the Country Cook by Pat Katz (Hartley & Marks, Publishers)
Reprinted with permission.
Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
Yield: 5 to 6 medium bowls
Variations
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.
Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.
Recipe Source: The Craft of the Country Cook by Pat Katz (Hartley & Marks, Publishers)
Reprinted with permission.
