ForkwiseRosehip Soup
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 l fresh rosehips
- 2 l water
- For each litre, 1 liquid quart of rosehip pulp
- 1½ tbsp sugar
- 1½ tbsp potato flour
- ¼ cup almonds
Method
- Rinse the rosehips. Crush dried hips. Boil in water till soft.
- Press through a colander. Measure the pulp and dilute with water if necessary.
- Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
- Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Rosehip soup (3076483991) by Josefine Stenudd from Gothenburg, Sweden (CC BY 2.0) · source
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