Rose Hip Soup(Hagebuttem Soup)

Rose hip soup is one of those old European recipes that catches people off guard. A soup made from the fruit of a rose plant? Yes, and it’s fruity, tart, and surprisingly elegant, finished with a splash of Madeira and shredded almonds.

Dried rosehips need a long soak before cooking. That soaking time softens the tough outer shells so they break down when simmered. After cooking until completely soft, everything gets forced through a strainer, which catches the hairy seeds inside (you absolutely do not want those in the final soup).

Potato flour thickens the strained liquid into a velvety base, while lemon juice sharpens the naturally sweet, tangy flavor of the hips. The Madeira adds warmth and depth. Serve it with small dumplings for a heartier bowl, or float a spoonful of whipped cream on top for the more traditional presentation.

Kitchen Tips

• Soak the rosehips overnight if possible. A few hours works, but longer soaking means faster cooking and a smoother puree.
• Use a fine-mesh strainer or cheesecloth when pressing the cooked hips. The tiny hairs inside rosehips are irritating if they get through.
• Potato flour (potato starch) dissolves cleanly without lumps. Cornstarch works in a pinch but gives a slightly glossy, less matte finish.
• Taste before serving and adjust sugar and lemon. Dried rosehips vary wildly in tartness.

Variations

• Serve chilled as a summer soup with a dollop of creme fraiche instead of whipped cream.
• Replace Madeira with a dry Riesling for a lighter, more floral finish.
• Add a cinnamon stick during simmering for a spiced autumn version.