Nordic Rosehip Soup with Whipped Cream and Almond Crisps
A vibrant magenta-colored Swedish-style rosehip soup—tart, lightly sweet, and served warm or chilled with a generous swirl of whipped cream and toasted almonds.
Nyponsoppa, the classic Swedish rosehip soup, sits in a curious space between savory starter and light dessert. It's traditionally served as a sweet snack or after-dinner course, but it works as a striking first course before a winter dinner too—the kind of dish that earns gasps when it arrives at the table.
The soup leans on brewed rosehip tea heavily reinforced with rosehip purée (you can use jarred rosehip purée or simmer dried rosehips into a paste). It's lightly sweetened, lightly thickened with cornstarch, and finished with a pinch of vanilla.
The texture is somewhere between a thin pudding and a thick juice—pourable but with enough body to hold a dollop of whipped cream on top. The cream is non-negotiable: it visually pops against the magenta and balances the tartness in every spoonful.
Toasted slivered almonds add the crunch this otherwise smooth soup needs. Serve warm in the colder months or chilled in summer. Either way, it's a deeply Nordic experience that takes about 20 minutes to make.
Ingredients
- 3 cups brewed rosehip tea, strong (4 bags or 4 tbsp dried rosehips in 3 cups water, steep 15 minutes)
- 1/2 cup rosehip purée (or 1/3 cup rosehip jam, sieved)
- 3 tbsp sugar (more to taste)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 small piece cinnamon stick
- 1/2 cup heavy cream
- 1 tsp powdered sugar (for cream)
- 1/3 cup slivered almonds
How to make it
- 1Brew the rosehip tea strong and strain into a saucepan. Whisk in the rosehip purée, sugar, salt, and cinnamon stick. Bring to a gentle simmer over medium heat.
- 2In a small bowl, whisk cornstarch and cold water to make a smooth slurry.
- 3Pour the slurry into the simmering soup while whisking constantly. Cook 2–3 minutes until lightly thickened—it should coat the back of a spoon. Remove cinnamon stick.
- 4Stir in vanilla. Taste and adjust sugar if needed; the soup should be tart and bright, not cloying.
- 5Toast slivered almonds in a dry pan over medium heat 3–4 minutes until golden and fragrant. Set aside.
- 6Whip the heavy cream with powdered sugar to soft peaks. Ladle warm soup into bowls, top with a generous dollop of whipped cream and a scatter of toasted almonds. Serve immediately.
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