Nippon Soup

Ingredients

• Fresh Rose Hips 15 oz
• Water 1⅕ l
• Sugar 0 oz
• Potato protein 0 oz
• Almond Candy Coating to taste
• Whipped Cream to taste

Step-by-Step Guide

Step 1

Rinse the rose hips, pour in 600 ml of water, and simmer until the berries are tender, about 20–30 minutes.

Step 2

Blend until smooth and strain through a sieve. Add another 500 ml of water and sugar, stirring until the sugar dissolves.

Step 3

Dissolve the starch in 100 ml of cold water and gradually pour it into the broth. Bring to a boil, then remove from heat and let cool. Serve with whipped cream and almond cookies.