The Inn at the Crossroads
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Rosehip Soup

Rosehip Soup

Thoughts:

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.

Proposed Location?

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, from Inn at the Crossroads

Rosehip Soup Recipe

Ingredients:

  • 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!

dried rosehips

dried rosehips

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21 Responses

  1. Hemlox says
    July 10, 2013 at 12:57 pm

    This is pretty much the most swedish food there is, especially as a light between-real-meals thingy, usually served with a bunch of tiny cardamom (i think)-biscuits strewn over it.

    Reply
  2. Elias says
    July 10, 2013 at 6:16 pm

    Yeah, as a Swede I can confirm this. The biscuits are made out of almonds, and I have absolutely no idea why or how to make them. Some Swedes associate rosehip soup with, say, their grandparents. Personally, I’ve come to associate it with childhood and my parents making it for me when I’ve been home from school due to colds; the association is so strong for me that it pretty much works like a placebo cure: if I feel slightly ill, rosehip soup will make everything better, and it always works. Sometimes it’s served with ice cream, usually vanilla.

    Reply
    • Hemlox says
      July 11, 2013 at 1:29 am

      Yup, the same here; my grandmother *always* made this soup when I was young, and just seeng the picture makes my mouth water. Only thing missing is the “special” version with a dollop of vanilla icecream in it *drools*

      Reply
      • Chelsea M-C says
        July 11, 2013 at 9:33 am

        You both had me at “vanilla ice cream”. :) I’ll have to give that a try!

        Reply
      • Fred says
        August 5, 2013 at 3:15 pm

        They’re really good with Keso as well, basically a Swedish type of cottage cheese… That’s how my mother served it to me for breakfast…

        Reply
        • Chelsea M-C says
          August 20, 2013 at 2:44 pm

          Great tip!

          Reply
  3. naughtytutor says
    July 12, 2013 at 4:41 am

    did anyone else notice the kitty-like smiley face? :P

    Reply
  4. Jared McIntosh says
    July 12, 2013 at 4:54 pm

    Funny I would take the soup and make it into a frozen dessert similar to granata. I bet that would be awesome.

    Reply
  5. Saraquill says
    July 12, 2013 at 9:42 pm

    Where can we find dried rosehips in the US? I know I can get them mixed in herbal teas or by themselves in teabags, but that’s about it.

    Reply
    • Chelsea M-C says
      July 13, 2013 at 10:46 am

      You can often find them at specialty health food stores, but they are readily available online, as well. I recommend Mountain Rose Herbs.

      Reply
  6. Erika says
    September 11, 2013 at 4:56 pm

    Haha, I came to the comment section to mention that this is the first time I’ve ever seen rosehip soup mentioned outside of Sweden – I’ve even tried to explain what it is to British friends without succeeding – and what do I see, but two other Swedes already commenting. :-) It’s awesome, everybody should try it!

    We (at least I) usually buy it pre-made here, or in a powder form you just mix with water and boil (there’s even a cold version, just stir into water and drink). If I can find proper rosehips I might try to do it this way though. I could probably just head out for a walk and pick some, but I’m not sure if that’d work. Maybe I’ll go check the health store out.

    Good luck, everybody!

    Reply
  7. Richard Keller says
    September 28, 2013 at 6:20 pm

    I was just outside looking at the fat rosehips in my garden. I think I might have just enough of them for a batch of soup as soon as they’re ripe and dried.

    Reply
  8. Jackie says
    October 17, 2013 at 12:12 pm

    Just made it! Delish! I had fresh rosehips in the yard and wasn’t sure how to use them. Thanks for the recipe. I also made fresh rosewater with the roses. Tomorrow morning I will try the poor knight french toast with rosewater syrup from your other blog!

    Reply
  9. Sam says
    November 16, 2013 at 3:10 pm

    Where can you find dried rosehips and arrowroot? And what condition should the arrowroot be in before you add it to the water?

    Reply
    • Chelsea M-C says
      November 18, 2013 at 8:23 pm

      I get my arrowroot from specialty health food stores, where it’s often sold as a thickening agent. The rosehips I either gather myself, or also get at natural food stores. You should be able to get both online, too!

      Reply
      • Sam says
        November 19, 2013 at 12:21 am

        Thanks! Out of curiosity, is the Arrowroot used in this recipe powdered or whole?

        Reply
        • Chelsea M-C says
          November 19, 2013 at 7:32 am

          Powdered. I’d like to play with the whole roots sometime, but just haven’t gotten around to it yet. ;)

          Reply
  10. Kathleen Handcock says
    October 16, 2017 at 3:55 pm

    Have you ever tried to make this into a faux tomato soup? I’m getting ready to try because I’m in the midst of making some rose hips jam.

    Reply
  11. Kathleen Handcock says
    October 16, 2017 at 5:29 pm

    I just made a savory version of soup. My Faux Tomato soup. Yum, yum! You can’t tell the difference, I added some heavy cream to my recipe to cut the acidity. For all of you who want to try this I can tell you all will have a hard time discerning the difference.
    I used an immersion blender and strained, added to a pot at medium heat. Salt, pepper, garlic and chicken stock and heavy cream.

    Reply
  12. Laurie Lin Schaeffer says
    December 26, 2018 at 1:58 pm

    Excellent recipe! thank you for sharing.

    Reply
  13. Laurie Lin Schaeffer says
    December 26, 2018 at 1:59 pm

    Question: What would the traditional almond biscuit recipe be called?

    Reply

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