Rosehip Soup
Rosehip Soup Recipe - Traditional Icelandic Soup
Introduction
Rosehip soup is a traditional Scandinavian dish that is both delicious and nutritious. Made from the bright red fruit of the wild rose plant, this soup is a perfect balance of sweet and tart flavors. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as detailed nutrition information.
History
Rosehip soup has been a popular dish in Scandinavia for centuries. The wild rose plant grows abundantly in the region, and its fruit has long been used in traditional cooking. Rosehips are known for their high vitamin C content, making them a valuable ingredient in the winter months when fresh fruits are scarce. The soup is typically served as a dessert or a light snack, and is enjoyed by people of all ages.
Ingredients
How to prepare
- Rinse the rosehips.
- Crush the dried hips.
- Boil them in water until they become soft.
- Press the mixture through a colander.
- Measure the pulp and dilute it with water if needed.
- Bring the pulp to a boil and add sugar.
- Add more sugar if the mixture is too tart.
- Mix potato flour with some cold water.
- Thicken the soup while stirring and bring it to a boil.
- Add blanched and shredded almonds.
Variations
- You can customize the flavor of rosehip soup by adding other fruits such as apples or berries. You can also experiment with different spices such as cinnamon, nutmeg, or ginger to enhance the taste of the soup.
Notes
- Hot soup is often served with vanilla ice cream and/or macaroons.
- Cold soup can be diluted to make a nice thirst-quencher.
- The Icelandic recipe differs in that cornstarch is used to thicken it instead of the potato flour.
Cooking Tips & Tricks
When preparing rosehip soup, it is important to rinse the rosehips thoroughly to remove any dirt or debris. Crushing the dried hips before boiling them will help release their flavor and nutrients. Adding sugar to the soup will help balance out the tartness of the rosehips, but be sure to taste the mixture before adding too much. Thickening the soup with potato flour will give it a smooth and creamy texture, while adding blanched and shredded almonds will provide a crunchy contrast.
Serving Suggestions
Rosehip soup can be served hot or cold, depending on your preference. It is traditionally served with a dollop of whipped cream or a sprinkle of cinnamon on top. You can also garnish the soup with fresh mint leaves or a drizzle of honey for added flavor.
Cooking Techniques
To extract the most flavor from the rosehips, be sure to crush them before boiling. This will help release the juices and nutrients from the fruit. You can also use a blender or food processor to puree the mixture for a smoother texture.
Ingredient Substitutions
If you cannot find fresh rosehips, you can use dried rosehips instead. Simply soak them in water for a few hours before using them in the recipe. You can also substitute the almonds with other nuts such as walnuts or pecans.
Make Ahead Tips
Rosehip soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.
Presentation Ideas
Serve rosehip soup in a decorative bowl or cup for an elegant presentation. You can also garnish the soup with a sprig of fresh rosemary or a sprinkle of edible flowers for a beautiful finishing touch.
Pairing Recommendations
Rosehip soup pairs well with a variety of dishes, including roasted chicken, grilled fish, or a fresh salad. You can also serve the soup as a light and refreshing dessert after a hearty meal.
Storage and Reheating Instructions
Store any leftover rosehip soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup on the stove over low heat until warmed through. You can also reheat the soup in the microwave for a quick and easy meal.
Nutrition Information
Calories per serving
Each serving of rosehip soup contains approximately 150 calories. The soup is a light and refreshing dish that is perfect for a healthy snack or dessert.
Carbohydrates
Rosehip soup is a low-carb dish, with approximately 10 grams of carbohydrates per serving. The majority of these carbohydrates come from the natural sugars found in the rosehips and the added sugar in the recipe.
Fats
Rosehip soup is a low-fat dish, with less than 1 gram of fat per serving. The small amount of fat in the soup comes from the almonds added as a garnish.
Proteins
Rosehip soup is a low-protein dish, with less than 1 gram of protein per serving. The protein content in the soup is minimal, as the main ingredients are fruit and water.
Vitamins and minerals
Rosehip soup is a rich source of vitamin C, with each serving providing over 100% of the recommended daily intake. Vitamin C is essential for immune function and skin health. The soup also contains small amounts of vitamin A, vitamin E, and potassium.
Alergens
Rosehip soup is a gluten-free and dairy-free dish, making it suitable for those with food allergies or sensitivities. However, the soup does contain almonds, so it may not be suitable for those with nut allergies.
Summary
Overall, rosehip soup is a nutritious and delicious dish that is low in carbohydrates and fats, and high in vitamin C. It is a perfect choice for a light and refreshing dessert or snack.
Summary
Rosehip soup is a delicious and nutritious dish that is perfect for any occasion. With its sweet and tart flavors, high vitamin C content, and low-carb and low-fat profile, this soup is a healthy and satisfying choice for a light snack or dessert. Try making rosehip soup at home and enjoy the taste of Scandinavia in your own kitchen.
How did I get this recipe?
I can still picture the first time I came across this recipe for rosehip soup. It was many years ago, when I was just a young girl living in the countryside with my grandparents. I remember it was a warm summer day, and my grandmother and I had spent the morning picking ripe rosehips from the bushes that grew wild along the edges of the fields.
As we sat at the kitchen table, my grandmother began to show me how to prepare the rosehips for the soup. She carefully removed the stems and any remaining leaves, then washed them thoroughly in a bowl of cold water. She explained that rosehips are not only delicious but also packed with vitamin C, making them a perfect ingredient for a nourishing and healing soup.
My grandmother told me that she had learned this recipe from her own grandmother, who had passed it down through the generations. She said that rosehip soup was a traditional dish in our family, enjoyed during the fall and winter months when colds and flu were common. She also mentioned that rosehips were often used in folk medicine for their healing properties, and that the soup was believed to boost the immune system and help ward off illness.
As we cooked the soup together, my grandmother shared stories of her childhood and the time spent in the kitchen with her own grandmother. She told me how they would gather rosehips in the forest, then spend hours simmering them on the stove to create a rich and flavorful broth. She said that making rosehip soup was a labor of love, a way to connect with the past and honor the traditions of our family.
As the soup simmered on the stove, filling the kitchen with a sweet and tangy aroma, my grandmother taught me how to thicken it with a bit of flour and cream, then season it with a touch of sugar and cinnamon. She said that the key to a good rosehip soup was to balance the tartness of the rosehips with the sweetness of the sugar, creating a harmonious blend of flavors that would warm the soul on a cold winter day.
After the soup was finished, my grandmother ladled it into bowls and topped it with a dollop of whipped cream. She handed me a spoon and watched as I took my first bite, savoring the rich and velvety texture of the soup. I could taste the bright and tangy flavor of the rosehips, tempered by the creamy sweetness of the cream and sugar. It was unlike anything I had ever tasted before, a unique and unforgettable dish that would become a staple in our family for years to come.
As I grew older and began to cook on my own, I found myself returning to the recipe for rosehip soup time and time again. It became a comforting and familiar dish, a reminder of my childhood and the bond I shared with my grandmother in the kitchen. I would gather rosehips in the fall, just as she had taught me, then spend hours simmering them on the stove, stirring in flour and cream, sugar and cinnamon, until the soup was just right.
Now, as I sit in my own kitchen, preparing a pot of rosehip soup for my own grandchildren, I can't help but smile as I think back to that warm summer day so many years ago. It was the day that I learned not just a recipe, but a tradition, a connection to my past and a legacy to pass on to future generations. And as I serve the soup to my loved ones, I know that I am honoring the memory of my grandmother and the love that she poured into every pot of rosehip soup she ever made.