This is another  absolutely to die for favorites.  Aah, no! -  this is not  an Original, but it is a highly recommended favorite  originally from ‘The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler.

But,  as usual,  we have added our own personal touch by adding plain, no fat yogurt (instead of sour cream) with the obligatory pinch of nutmeg – and topped off with a deliciously fresh sprig of  mint.  Serves 4

Rose Hip Soup

Ingredients

• 3 cups rose hips

• 6 cups water

• 1/2 cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon water

• 2 teaspoons lemon juice

• 1/2 teaspoon grated lemon rind

• 1/2 teaspoon powdered ginger

• 4 tablespoons sour cream

• Grated Ginger or nutmeg, to garnish

Method

• Pick over rose hips, using fully ripened fruit for measuring. Rinse well and remove stem and bud ends

• Combine rose hips and water in a 2-quart saucepan,  bring to a boil, and cook on moderate heat for 25 minutes (remember – boiling too fast will result in too much water evaporating)

• Cool fruit slightly then put through a food mill

• Measure pulp, if necessary, add enough water to make 3 cups puréed fruit

• Put pulp in a smaller saucepan, add sugar, stir well, and bring to a low boil

• Mix the cornstarch and 1 tablespoon water, stir slowly into fruit mixture

• Continue stirring slowly until mixture reaches a low boil

• Cook, on low heat for about 2 minutes, until soup thickens evenly

• When you are ready to serve, top each portion with some of the yogurt, sprinkle with nutmeg and top with a delightful fresh sprig of mint

Then, you invite us for lunch!  Oh my!! I am just kidding…

All you have to do Petals,  once you have served this refreshingly wicked soup up into some simply gorgeous  soup bowls, is simply sit down and enjoy it.

Mmmmm Sluurrp!

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Let soup cool and refrigerate until well chilled.

Remove saucepan from heat, stir in lemon juice, rind, and ginger.

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