Nyponsoppa

Method

1. Put 25 g of dried rose hips in a small saucepan with 350 ml of the water and leave to soak for 30 minutes, or overnight in the fridge if you have time — the hips should swell and soften before they ever meet the heat.
2. Add 1 pinch of salt, bring to the boil over medium heat, then lower to the barest simmer, cover, and cook for 30 minutes, until the hips collapse easily against the side of the pan. Top up with a splash of hot water if the level drops below the fruit.
3. Blend the hips and their liquid to a rough purée with a stick blender, then press the whole lot through a fine sieve set over a bowl, working it hard with the back of a ladle and scraping the underside of the sieve. Discard the seeds and skins: the fine hairs around the seeds are an irritant, so sieve thoroughly and rinse the sieve rather than shortcut this.