Forgotten Feast Friday: Nyponsoppa
Nyponsoppa, or Rosehip Soup, might sound strange to a lot of Americans who don't usually associate soup with dessert. However, in Scandinavian countries like Sweden, it's a beloved dish served hot for breakfast or chilled with ice cream as a special treat.
We already discussed some of the health benefits of rosehips on Wednesday: that rosehips are a great source of Vitamin C, which helps to combat flu symptoms this time of year and boost the immune system; that their magnesium content may help them to act as a mild antidepressant; and that their anti-inflammatory properties make them useful even in modern medicine as a treatment for arthritis, and historically for to ease a toothache. Also in Wednesday's post, we learned how to make an oxymel, or Greek tonic, using rosehips. However, I've learned since then that these superfoods also aid in prevention against cancer! Nordic Wellbeing writes, "Rosehip is a powerful immune strengthener because both Vitamin C plus its flavonoids and karotenoids (amongst other, substances giving rosehip its bright color) are antioxidants which today are recognized as the heroes that protect our cells against free radicals that break down, age our cells and lead to cancers. A study undertaken by the Agricultural University at Alnarp in Sweden in 2005 suggested that rosehip is an effective protection again cancer of the large intestine and breasts." Clearly, the rosehip is a treat to your body as well as your tastebuds!
So, without further ado, please enjoy this timeless and nourishing Scandinavian recipe for Nyponsoppa!
4 oz. dried rose hips 1 quart water 1 tbsp arrowroot powder (or starch from corn or potato) 1/4 cup sugar
pinch of optional spices: cinnamon, anise, or vanilla seeds
A few hours before preparing the soup, let the rose hips soak in a pot with 1/2 quart of water. (If you plan on making the soup for dessert, you could simply add them to the water in the morning before leaving for a busy day, and they'll be ready when you return!)When you are ready, bring them to a boil. Let the rosehips boil for about 25 minutes, or until soft. When softened, blend them in a food processor and set them aside.
In a second pot, boil the rest of the water. Stir arrowroot into a little cold water in a bowl before adding it to the boiling water. Once the potato flour paste has been added, also add in the mashed rose hips and sugar, and bring back to a boil.
You can serve it up hot, topped with almonds or macaroons, or serve it chilled with a dollop of vanilla iced yogurt or whipped cream. "Smaklig måltid," or "Enjoy your meal", the Swedish way!