Cream of Rose Petal Soup

Cream of Rose Petal Soup

© Jacqueline Schmidsberger

Cream of Rose Petal Soup

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.