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Rose-hip kisel

Rose-hip kisel See additional information about rose-hip.

200 ml dried rose-hips
500 ml water
100 ml sugar
2 tbsp clear, runny honey
½ vanilla bean (halved crosswise)
1 - 1½ tsp vanilla sugar
for serving:
vanilla-flavoured whipped cream, crème fraîche or vanilla ice cream
crushed crisp amaretti or other almond-flavoured biscuits or sweet cardamom rusks

Place the dry rose-hips in a strainer and rinse with cold water. Strain the hips and remove any twigs or grit that may be present. Pour the hips in a bowl and pour over the cold water. Cover and place in refrigerator to soak overnight.

On the next day, pour the rose-hips with their soaking water in a saucepan. Add the sugar and the vanilla bean half, slit open lengthwise. If you are using vanilla sugar instead of vanilla bean, do not add it until after cooking.

Bring the mixture to the boil and simmer on medium heat for about two to three minutes or until the rose-hips are very soft. Remove the vanilla bean pieces. Puree the mixture with a hand blender. If using a regular blender, let the mixture cool down a bit before pureeing it.

Strain and push the puree through a sieve and mix in the honey and vanilla sugar, if you did not use vanilla bean. If the soup seems too thick to your taste, you can dilute it with a little water.

Serve the soup lukewarm or chilled from deep plates or dessert bowls, topped with the cream or ice cream and crushed biscuits of your choice.
Serves 2 - 6, depending on the size of the portions.

Recipe source: "Nyponsoppa" by chef Örjan Klein, SVT/UR-akademin: "Soppa med Örjan Klein", 2001.


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