Rosehip soup with almond cookies & cream

Rosehip soup with almond cookies & cream

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Rosehips grow in abundance in Sweden and have traditionally been seen as a useful source of nutrients, particularly vitamin C. They were often dried to keep through the winter months and turned into drinks and soups. They have quite a unique, floral flavour – a little like hibiscus – and make for an unusual dessert. If you are lucky enough to get fresh rosehips, you can of course use them for a lighter, more orange-coloured soup. The fresh buds don’t need soaking, simply blitz them and cook in boiling water for 20 minutes before straining off the juices. You will need slightly more than the dried variety as they are less concentrated – about 30 per cent more. If you don’t fancy the added work of making the cookies, or would like a healthier alternative, simply sprinkle over some roughly chopped almonds.

Ingredients

Quantity Ingredient
500g dried rosehips
175g caster sugar
1 tablespoon cornflour

For the cookies

Quantity Ingredient
100g marzipan
50g caster sugar
25g egg whites
200ml double cream, to serve

Method

  1. Cover the rosehips with 2 litres water and allow to soak overnight. The next day, pour the rosehips and water into a food processor and blitz to break up the buds. Transfer to a saucepan, cover with a lid and simmer for about 3 hours until you have a thick mush.
  2. Meanwhile, make the cookies. Preheat the oven to 175°C and line a baking sheet with baking parchment. In a food processor, blitz the marzipan and sugar until creamy, then add the egg whites to form a thick paste. Use 2 teaspoons or a piping bag to dot small discs of the mixture onto the baking sheet. Bake for 6–8 minutes, until golden. Allow to cool completely on the baking sheet before peeling off the baking parchment.
  3. For the soup, pass the cooked rosehip mixture into a jug through a fine-mesh sieve, a little at a time, squashing with the back of a spoon as you go, getting as much thick liquid out as possible. Discard the rosehip pulp and measure out the resulting liquid, adding enough water to make up 1.5 litres of soup. Return to the pan with the sugar and cook over a gentle heat until the sugar has dissolved.
  4. Mix the cornflour with 4 tablespoons of water and add to the soup. Stir until thick. Keep warm while you whip the cream until pillowy. Serve the soup with a dollop of cream and a few almond cookies scattered in for crunch.
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