Nässelsoppa - Nettle Soup
- Nettle Soup The use of the stinging nettle as food appears to be most common to Sweden. The only exception we have come
OtherBeefEasy10 min
Ingredients
Servings
4
- 2 litre rinsed leaves of stinging nettle
- 1.5 litre water
- 2 tbsp (30 g) butter
- 3 tbsp (50 ml) flour
- 25 - 50 g chives
- 2 beef bouillon cubes
- salt
- pepper
Instructions
- 1
Let the nettle leaves simmer until tender, usually 5 - 10 minutes is enough.
- 2
Strain and set the liquid aside.
- 3
Puree the nettles together with the chives in a food processor. The result should be a creamy paste.
- 4
Melt the butter in a deep casserole, add the flour and mix thoroughly at moderate heat.
- 5
Add the nettle water while stirring, then add the nettle puree. Let simmer for a few minutes, then add salt and pepper if required.
Tags
soupamericanswedish-cookingother
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