Rosehip Soup

1 pt. / 1/2 l fresh rosehips or 0,6 pt. / 3 dl dried
3 pt. / 1 1/2 l water
3 tbsp. sugar
2 tbsp. potato starch
3 tbsp.water

Remove the flower and stem, wash and boil nips tender.

[2] Mash the hips with a hand blender and add the sugar.

[3] Make thickening of potato starch and water is stirred into the soup. Boil again and pull the pan from the heat.

[4] You can serve the soup piping hot, or just as easily cold with a dollop whipped cream.


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