Rosehip Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g rose hips, fresh, ripe
- 50 g butter
- 1 tablespoon flour, (wheat flour)
- 1 lemon (s), add the juice
- sugar
- liter ⅛ red wine
- 1 shot brandy
- cinnamon
- salt
Print Recipe
Pin Recipe Instructions
- Wash the rose hips, cut them in half and remove the stones.
- In a saucepan covered with cold water, add a pinch of salt, put on top and cook until tender.
- Pour the rose hips into a sieve, collecting the amniotic fluid in a second container.
- Brush the rose hips through the sieve so that only the fine fruit pulp remains.
- Make a roux from the butter and the tablespoon of flour, deglaze with a little amniotic fluid, bring to the boil and season with sugar, lemon juice and brandy.
- Now add the rosehip pulp that has been passed through the sieve, pour on the rosehip broth and season with red wine and cinnamon.
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