This is a sweet and refreshing soup. The flavor of the rosehips is earthy and filling, with a bit of an acidic tang. The color of the soup is a rich dark orange-brown color, which can be lightened with a bit of yogurt. The additional ingredients, of vanilla and spices, add to what is already a subtle and complex flavor. Overall it tastes healthy, and no wonder. Rosehips have a very high vitamin C content, so I especially recommend this soup if you are feeling a little under the weather.
Either practically in the north, or aesthetically down in the Reach. Apart from the obvious rose connection to House Tyrell, this soup speaks of a summer outing. I imagine the Tyrells enjoying this soup in King’s Landing, and delighting in being able to incorporate rosehips and rose water into their feasts.
I could also see a very different version of it being consumed up in the North, where the high vitamin C content of the rosehips would be highly valued. The Night’s Watch could boil down the rosehips into a syrup that could be added to mulled wine, porridge, or any number of other dishes and drinks.
Rosehip Soup Recipe
- 1 cups crushed dried rose hips
- 4 cups of water
- 1/4 cup honey, or more to taste
- 1/4 of a vanilla bean, split and scraped and then tossed in, or a dash of vanilla extract
- a dash of cinnamon
- 1 Tbs. arrowroot, mixed with 1/4 cup cold water, to thicken
- yogurt (optional)
- additional toppings, as wished (nuts, granola, etc.)
Combine the crushed rosehips and water in a medium saucepan. Simmer for around 45 minutes, or until the rosehips are very soft. Strain the liquid through a sieve, and then using a spoon, press as much of the pulp through the sieve as will go.
Pour this liquid back into the cleaned saucepan, and heat over medium. Add the remaining ingredients except the yogurt and cook for 5 minutes more. Pour into bowls, top with yogurt, and enjoy!