Photo: Jakob Fridholm/imagebank.sweden.se
Rose hip soup with almond puck sprinkles and beestings pudding
: Jesper Johansson, Grythytte akademi
: Dessert
: 10
Nyponsoppa or rose hip soup is an everyday classic among Swedish desserts. Rose hip is very rich in vitamin C and the soup is a gorgeous red in color, making it a pleasure to eat in a country that is too cold and wintry dark much of the year to allow the cultivation of oranges.
Ingredients
- 5dl (2½ cups) dried rose hips
- 1½ – 2 liters (6-8 cups) of water
- 1,3dl (2/3 cup) granulated sugar
- 1 vanilla pod, split and scraped
- ¼ cinnamon stick
- 10 portions of beestings pudding
- 5-8 almond pucks cut into pieces
Instructions
Rose hip soup:
- Soak the hips in the water over night.
- Bring the hips to boil in the soaking water, add spices. Simmer, stirring occasionally for about 10-15 minutes, lift out the spices.
- Press the soup through a colander or blend with a food processer. Thin down with more water if necessary. Add the sugar and simmer until the sugar has melted. If soup is too thin, thicken with potato flour.
Serving:
- Bake almonds pucks in oven at 150°C/300°F. Sprinkle on top of the soup. Serve with the beestings pudding.
Notes
Can be served hot or cold.
