Nyponsoppa (Wild Rosehip Soup) is a traditional Swedish recipe for a classic fruit soup made with rosehips cooked in sugar syrup and thickened with arrowroot. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Wild Rosehip Soup.
Mash the rosehips then transfer to a saucepan and cover liberally with water. Allow to soak and soften for at least 6 hours. Bring the mixture to a boil when the soaking is done and boil for 30 minutes, or until the rosehips are soft.
Line a fine sieve with muslin and strain the rosehips through this (this step has to be done carefully to remove the fine rosehip hairs as these are dangerous if consumed). Transfer the liquid to a pan and make up to 1l with more water, if needed. Bring the liquid to a boil and add the sugar then reduce to a simmer. Meanwhile mix the arrowroot to a smooth paste with 1 tbsp water. Gradually add this slurry to the soup and allow to simmer, stirring continually, for 3 minutes (but do not allow to boil).
Ladle into soup bowls and garnish with the slivered almonds and rose petals. Serve immediately.
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