Nyuponsoppa

by Selwyn
Any category, Any kitchen, Any menu, Kissel, Pastries and desserts, Prescriptions, Step-by-step recipes, Swedish cuisine
24 November 2022
2 min read

Ingredients portion 4

Dried rosehip 400 g

Water 1.2 l

Sugar 50 g

Potato starch 20 g

Almond biscuits to taste

Whipped cream to taste

Cooking instructions 1 hour

1 Rinse the rosehips, pour 600 ml of water and simmer over a low heat until the berries are tender, about 20-30 minutes.

2 Process in a blender and pass through a sieve. Add another 500 ml water and sugar and stir until the sugar has dissolved.

READ

Classic sack eggs

3 Dissolve the starch in 100 ml cold water and pour into the broth in a thin stream. Bring to the boil, remove from the heat and leave to cool. Serve with whipped cream and almond biscuits.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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