Rose Hips Soup
|Dried rose hip||1⁄2 Pound (2 Caps)|
|Water||1 Cup (16 tbs)|
|Brown sugar/Honey, to taste||1⁄2 Cup (8 tbs)|
|Arrowroot||1 1⁄2 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
1. Crash or grind the rose hips and put them in a saucepan with 1 1/2 quarts water. Bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.
2. Strain through a fine sieve. Measure the liquid and return to the saucepan. Add enough water to make liquid measure 1 1/2 quarts. Stir in the sugar.
3. Mix the arrowroot with a small amount of water and add to rose hips liquid. Heat, stirring, until the mixture thickens.
4. Cover and chill.