Nässelsoppa paste sauteed
The drained paste of cooked stinging nettles, green onions or chives is next cooked in butter for the Nässelsoppa. I am using my spider fpr this purpose.
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Posted by: hearttohearthcookery | May 25, 2012
Nettle Saute??
Posted in culinary history, food, food history, nettles, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
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