Rosehip Soup with Apple Slices
Place the rose hips with 1/2 liter (approximately 2 cups) of water in a pot and cook for about 40 minutes until soft. Puree everything and then strain through a sieve. Mix the cornstarch in a little cold water until smooth. Boil 1/2 liter (approximately 2 cups) of water and add to the cornstarch mixture while stirring. Add the sugar to the rosehip puree, stir and season. Peel the apples, remove seeds and cut into slices (if desired, saute apple with a little water).
Serve the soup hot or cold in bowls and serve garnished with whipped cream, almond biscuit and 2-3 apple slices.