How to Make Scandinavian Fruit Soup
Cut the rosehips in half.,Place the rosehip skins into a heavy-based saucepan., Bring to the boil., Bring to the boil again., Place the rosehips in a food processor., Return the puree to the saucepan., Add a little water to the cornstarch...
Step-by-Step Guide
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Step 1: Cut the rosehips in half.
Scoop out all of the seeds and hairy bits––these parts are bitter and/or inedible.
Helpers are a good idea at this stage as it will be slow going.,, Then reduce and simmer for 30 minutes or until softened., Boil for 15 minutes or until the liquid is reduced., Pulse to puree.
Push the puree through cheesecloth or muslin., Add the sugar., Mix to make a paste., Simmer until the soup thickens, about 10 to 15 minutes., Pour into serving bowls.
Add a dollop of whipped cream or yogurt.
Swedish diners like to break some almond macaroons over the top for crunch and flavor. -
Step 2: Place the rosehip skins into a heavy-based saucepan.
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Step 3: Bring to the boil.
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Step 4: Bring to the boil again.
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Step 5: Place the rosehips in a food processor.
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Step 6: Return the puree to the saucepan.
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Step 7: Add a little water to the cornstarch (cornflour).
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Step 8: Gradually add this paste to the simmering puree.
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Step 9: Serve.
Detailed Guide
Scoop out all of the seeds and hairy bits––these parts are bitter and/or inedible.
Helpers are a good idea at this stage as it will be slow going.,, Then reduce and simmer for 30 minutes or until softened., Boil for 15 minutes or until the liquid is reduced., Pulse to puree.
Push the puree through cheesecloth or muslin., Add the sugar., Mix to make a paste., Simmer until the soup thickens, about 10 to 15 minutes., Pour into serving bowls.
Add a dollop of whipped cream or yogurt.
Swedish diners like to break some almond macaroons over the top for crunch and flavor.
About the Author
Charlotte Turner
Brings years of experience writing about hobbies and related subjects.
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