Title: Rose Hip Soup (Hagebuttem Soup)
Categories: Soup German
Yield: 1 Servings

1/2	lb	Dried rose hips
3	pt	Water
2	oz	Potato flour
4	tb	Madeira (or sherry)
12		Blanched almonds; shredded
1	ts	Lemon juice
1	tb	Sugar

Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve. Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup.

An adaption based on a recipe by Ella Oswald German Cookery for the American Home, New York 1907 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias

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