A SWEDISH CLASSIC – ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS

A SWEDISH CLASSIC – ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS







Rosehip soup is probably the epitome of childhood for many Swedes. Served as breakfast (but without ice cream), a snack or dessert – warm or cold with a scoop of vanilla ice cream and chewy almond macarons. Basically the most perfect, warming autumn drink or dessert! Or if you serve it cold, it’s the perfect cooling summer dessert. I don’t think I ever had it with ice cream when I was a kid, but I’m an adult now and I choose to serve it with ice cream. Because I can!


This is actually the first time I’ve ever made rosehip soup by myself. I’ve always been intimidated by rosehips because if the itchy little seeds.. but let me tell you.. this was so easy! Living in a coastal town, we have an abundance of them growing by the beach. Make sure to look for plump, deep red, ripe rosehips. You don’t even have to remove the seeds from the rosehips when making this soup.. yes, you heard me! It’s actually a very fuss free recipe.




ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS

ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS

SERVES 4

INGREDIENTS

ROSEHIP SOUP

• 3 cups (about 400 g) fresh rosehips
• 5 cups (1,2 liter) water
• 75-110 g (1/3 – 1/2 cup) granulated sugar
• 1 1/2 tbsp. cornstarch + 2 tbsp. cold water

ALMOND MACAROONS

• 100 g finely grated almond paste
• 1 egg white (40 g)
• 1 tbsp. granulated sugar
• 1/4 tsp. ground cardamom

FOR SERVING

• Vanilla ice cream or sweetened whipped cream

INSTRUCTIONS

ROSEHIP SOUP

1. Thoroughly clean the rosehips and make sure to remove the stem and all other green parts. Place them whole (you don’t have to remove the seeds!) in a large saucepan and cover with 5 cups of water. Bring to the boil and let simmer for about 25 minutes or until rosehips are soft.
2. Using an immersion blender, puree the rosehips together with the water in the saucepan. Pass the mixture through a fine sieve, discarding the pulp and seeds and reserving the liquid.
3. Pour the liquid back into the pan and bring to a simmer. Add sugar to your liking (I added 100 g). Mix cornstarch and 2 tbsp. cold water in a small bowl. Slowly add this to the pan, while constantly stirring. Simmer for a couple of minutes until slightly thickened. Let cool if you want to serve it cold. Store covered in the refrigerator.

ALMOND MACAROONS

1. Preheat the oven to 200°C (390°F).
2. Place the grated almond paste in a medium bowl. Add the egg white, sugar and cardamom and beat until smooth.
3. Scoop the batter into a piping bag fitted with a round nozzle. Pipe little dots of batter on a baking sheet covered with baking paper.
4. Bake for about 10 minutes or until golden brown.

SERVING

1. Serve the soup cold or warm in a cup or bowl, with a scoop of vanilla ice cream or whipped cream and top with a handful of almond macaroons.