Cream of Rose Petal Soup

Name: Cream of Rose Petal Soup
Yield: 4
Ingredients: 1 small onion finely chopped; 20 g butter; 4 EL spelt flour; 500 ml vegetable stock; 250 g whipped cream; 1 Handvoll edible rose petals; 1 TL salt; 1 TL mild curry powder; 1 TL honey; 1 TL chilli powder (to taste); 1 EL rose liqueur; edible rose petals as garnish

Cream of Rose Petal Soup

Soup

Roses don't just look good in a vase – as an ingredient they add a very special flavour to dishes.

Ingredients (4 servings)
1		small onion finely chopped
20	g	butter
4	tablespoon(s)	spelt flour
500	ml	vegetable stock
250	g	whipped cream
1	handful	edible rose petals
1	teaspoon(s)	salt
1	teaspoon(s)	mild curry powder
1	teaspoon(s)	honey
1	teaspoon(s)	chilli powder (to taste)
1	tablespoon(s)	rose liqueur
		edible rose petals as garnish

Preparation

Sauté finely chopped onion in butter until translucent, then sprinkle with flour and stir over a gentle heat.
When the flour turns light yellow, gradually pour in vegetable stock, stirring continuously.
Once thickened, add whipped cream, rose petals, spices and honey and simmer very briefly.
Blend, then season with chilli and rose liqueur.
Decorate with finely chopped red rose petals and serve hot.

Tip:
The author likes to serve lightly toasted white bread with it. And if someone likes it particularly rosy: white bread with rose butter.

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