Rose hip soup
A healthy and delicious soup

This is based on an article that originally appeared in my November 2006 monthly newsletter. If you like it, and want to receive more, why not subscribe by clicking on the yellow box to your right; it's free!

Now we've had a frost where I live in the south of England, the rose hips should be sweeter and in an ideal state to turn into a delicious soup or syrup (rose hips are a good source of vitamin C). The recipe below is simple but care must be taken to double up on the muslin to ensure all the seeds are kept out of the final soup. The seeds as you probably know are the basis for 'itching powder' so are an irritant.

Make sure you harvest rose hips from plants that have not been sprayed with any pesticides, or growing near to busy roads or that have been polluted in any other way.

The recipe below is from my Swedish grandmother, who was a great cook. The soup is a popular winter dish in Sweden.

Nyponsoppa (Rose hip Soup)

Serves 6

1 pint rosehips

4oz sugar

4 pints water

1 to 2 tablespoons of cornflour

Rinse rosehips. Crush lightly. Cover with the water and bring to the boil, stirring occasionally. Boil until rosehips are soft; approximately 2 hours. Check regularly to ensure rosehips are covered with water.

Strain through double muslin or a very fine sieve (no seeds should pass into the soup). Return to saucepan and add the sugar.

Add 1 to 2 tablespoons of cornflour to thicken the soup, bring to the boil.

Serve warm with whipped cream.

Copyright ©2006 All rights reserved Madeleine Giddens

Please visit my bookstore to see recommended books about cooking with herbs and spices, identifying wild herbs and more, just click on the box below.

Home	About	Blog	Products	Herb Events	Herb Articles	Free Newsletter	Forum	Resources	Contact
Website Design and Content Copyright © 2006-2008 Mad About Herbs All worldwide rights reserved.

Click here to send for your FREE report:

7 Everyday Herbs Made Simple

Plus a FREE monthly newsletter. Click for more details.