Friday, May 18, 2012

Rose Petal Soup

When looking through my recipes for something unique using roses, I found Rose Petal Soup.  This is a soup you serve cold much like a gazpacho.  It actually uses rose petals and some type of liquor.  Of the two recipes I had in my files I could not decide which one I liked better so I decided that I would share them both.  The first uses Cherry Schnapps and the other the more refined Kirschwasser which is made from Morello Cherries.  They are about the same recipe as I look at them to type them, but my notes from trying them make 2 years apart make them seem so much different I decided to let you be the judge.
Rose Petal Soup #1
You need a rose, preferably red or pink. It should still have lots of fragrance. You can't use roses that are hybrids or those treated with chemicals. Gently peel away the rose petals one at a time. Cut away the bottoms of the petals that have no color. Keep a few of the rose petals to use to sprinkle on top of the soup just before serving.

Other ingredients needed are:
16 ounces cold water
4 ounces sugar
Pinch of cinnamon
16 ounces can of pitted sweet cherries
8 ounces dry white wine
8 ounces sour cream
2 ounces Cherry Schnapps
Add water, sugar, and cinnamon in a pan and bring to a boil on medium heat. Drain the canned cherries and add to the pan. Reduce heat. Simmer for 10 minutes. Remove from heat. Next, add the wine and rose petals. Let cool. Put in blender and mix on liquefy setting. Pour into a large bowl and stir in the sour cream and Cherry Schnapps. Refrigerate until cold. When ready to serve, sprinkle the remainder of the rose petals on the soup. Sprinkle with cinnamon, if desired.

Rose Petal Soup #2

1 red or pink fragrant rose flower                     
1 pint cold water
4 ounces of fine sugar
Pinch of powdered cinnamon
8 ounces dry white wine                                     
1 16 oz. can pitted sweet cherries, drained       
2 ounces of Kirschwasser
1/2 pint of sour cream                                       
Pluck the rose petals from the head. Cut away the white basal (heels) portions and discard. Put aside some petals for a garnish. Put sugar, water and cinnamon in a medium saucepan, bring to a boil. Add the cherries and reduce heat to simmer for 10 minutes. Add the wine and rose petals. Remove from the heat and allow to sit until cool. Put this mixture in the blender or food processor; liquefy it. Stir in 8 ounces of the sour cream and all the Kirsch. Refrigerate to chill thoroughly. Serve in a large glass bowl swirling the rest of  sour cream on top. Scatter with rose petals and a sprinkling of cinnamon.

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