Swedish Rosehip Soup (Nyponsoppa) with Cream or Ice Cream Recipe
Rosehip Soup, or Nyponsoppa, is a traditional Swedish dessert soup made from fresh or dried rose hips. This bright and fragrant soup is rich in vitamin C and typically served warm or cold with cream or vanilla ice cream, making it a delightful seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 cups fresh rose hips or 2 cups dried rose hips
- 200 ml (0.8 cups) raw sugar or honey
- 2 liters (8.5 cups) water
Optional Thickener
- Potato starch or potato flour (for thickening)
For Garnish
- Grated lemon peel
- Whipped cream, sour cream, whipped coconut cream, or vanilla ice cream
- Cinnamon powder
- Vanilla powder
Instructions
- Prepare Rose Hips: Gather fresh rose hips, remove stems and stalks, and wash thoroughly under cold water. Cut hard rose hips in half, while softer ones can remain whole.
- Soak Rose Hips: Place three cups of rose hips into a saucepan, pour five cups of lukewarm water over them, cover, and soak for at least 5 hours or overnight. This helps to soften the hips and intensify the flavor, especially for dried rose hips.
- Cook Rose Hips: The next day, bring the soaked rose hips mixture to a boil on the stovetop. Reduce heat and cook until the hips are soft, stirring occasionally. This may take up to 20 minutes depending on ripeness.
- Blend Soup: Using a hand blender or immersion blender, purée the cooked rose hips mixture into a smooth, creamy consistency.
- Strain Mixture: Pass the puréed mixture through a muslin cloth or fine sieve to remove seeds and solids, producing a smooth soup base.
- Adjust Consistency: If too runny, mix a tablespoon of potato starch with cold water into a paste and stir into the soup to thicken it gently. If too thick, add some water to thin the soup to desired consistency.
- Sweeten Soup: Add raw sugar, honey, or preferred sweetener gradually, adjusting to your taste for sweetness.
- Serve and Garnish: Serve the rosehip soup warm or chilled. Garnish with grated lemon peel, a sprinkle of cinnamon or vanilla powder, and a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream to enhance the dessert experience.
Notes
- This soup can be served warm or cold according to preference.
- Classic accompaniments include whipped cream, vanilla ice cream, or crème fraîche to add richness and acidity.
- Almond macarons, almond slivers, sweet biscuits, or cookies can be used as complementary textures and flavors.
- For extra flavor, consider adding cinnamon, lemon zest, or a splash of wine when cooking the soup.
- To avoid refined sugar, use apple juice or other natural sweeteners instead.
- For a stylish presentation of chilled rosehip soup, serve in high-stemmed glasses with a dash of traditional French wine.
Keywords: rosehip soup, nyponsoppa, Swedish dessert soup, vitamin C dessert, rose hips recipe, traditional Swedish cuisine, fruit soup, seasonal dessert
