Rinse the rose hips, put them in the cold water and boil them until soft – about 2 hours. While cooking, stir the soup strongly now and again. Strain, add the sugar and the potato flour, mixed with a little water, and bring to the boil again. Decorate with almonds.
This recipe came to me from Sweden (where it is a popular winter dish) via Marie Louise Avery, whose mother is Swedish.
© 1986 All rights reserved. Published by Macmillan.