Rose hip soup (hagebuttem soup)
Yield: 1 Servings
Ingredients:
- 1/2 lb Dried rose hips
- 3 pt Water
- 2 oz Potato flour
- 4 tb Madeira (or sherry)
- 12 Blanched almonds; shredded
- 1 ts Lemon juice
- 1 tb Sugar
Instructions:
Wash the hips soak them some hours in water and then let simmer till quite soft and then force through a strainer of sieve. Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup.
