Rose Hip Soup
Ingredients
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 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
Instructions
Heat the rose hip juice or puree, honey, and Iemon juice or
vinegar. Adjust amounts of honey and Iemon 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: 5-6 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.
