Chilled Rose Hips Soup with Whipped Cream

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Rose hips are the fruit of roses, and rose hips soup is a great delicacy among the Swedes. Served hot out of a thermos, it is often packed for cross-country skiing outings. Served cold, it is garnished with whipped cream and almonds. Rose hips soup is the original sports drink, full of vitamin C, and is delicious served as a ice-blended beverage. Rose hips are available at most well-stocked health food stores.

Top-ranked recipe named "Chilled Rose Hips Soup with Whipped Cream"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 cup Dried Organic Rose Hips
6 cup Cold water
1/3 cup Sugar
1/4 cup Fresh Orange Juice; optional
1 tablespoon Raspberry Syrup; optional
1 cup Heavy Cream; whipped until soft peaks form - optional
1 cup Sliced Almonds; optional

Original recipe makes 2

Servings  

Preparation

Notes

In a medium sauce pan, combine rose hips and water. Simmer for 1 hour. Add 1/3 cup sugar and let mixture cool in the pan for 30 minutes.

Using an blender, process the mixture until smooth. Strain mixture through a medium mesh strainger into a pitcher or stroage container; discard the solids. For a thinner consistency, add 1 cup water. For a sweeter taste, add orange juice or raspberry syrup.

Cover and refrigerate the soup overnight. Ladle soup into the bowl, garnish with whipped cream and almonds (optional), or pour a generous ladle of cold heavy cream or milk to serve with the soup.

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In a medium sauce pan, combine rose hips and water. Simmer for 1 hour. Add 1/3 cup sugar and let mixture cool in the pan for 30 minutes. Using an blender, process the mixture until smooth. Strain mixture through a medium mesh strainger into a pitcher or stroage container; discard the solids. For a thinner consistency, add 1 cup water. For a sweeter taste, add orange juice or raspberry syrup. Cover and refrigerate the soup overnight. Ladle soup into the bowl, garnish with whipped cream and almonds (optional), or pour a generous ladle of cold heavy cream or milk to serve with the soup. [I posted this recipe.]
lindahillebrandt 4 years ago
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