Cream of Rose Petal Soup
Cream of Rose Petal Soup
© Jacqueline Schmidsberger
Cream of Rose Petal Soup
© Jacqueline Schmidsberger
Ingredients (Serves 4)
1
small onion finely chopped
20
g
butter
4
tablespoon
spelt flour
500
ml
vegetable stock
250
g
whipped cream
1
handful
edible rose petals
1
teaspoon
salt
1
teaspoon
mild curry powder
1
teaspoon
honey
1
teaspoon
chilli powder (to taste)
1
tablespoon
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.
