Nyponsoppa (Rosehip Soup)

Ingredients

• •1 liquid quart fresh rosehips or
• •3 1/2 cups dried ones
• •2 liquid quarts water
• •1 liquid quart of rosehip pulp:
• •1 to 2 tablespoons sugar
• •1 tablespoon potato flour
• •1/4 cup almonds

Directions

1. 1Rinse the rosehips. Crush dried hips. Boil in water till soft.
2. 2Press 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.
3. 3Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.
4. 4Children and grown-ups alike enjoy rosehip soup as a dessert or a snack. Its vitamin C content makes it excellent for treating a sore throat. The soup is served hot or cold. Hot soup is often served with vanilla ice cream and/or macaroons. Cold soup can be somewhat diluted to make a nice thirst-quencher.