Posted by: hearttohearthcookery | May 26, 2012

Preparing Nässelsoppa

Preparing Nässelsoppa

After the stinging nettles are sauteed in butter, they are added back to the rich nettle stock from the first boiling.  In the picture, I am transferring the nettles from the spider to the hemispherical kettle.  On the watch-fob bakstone is knäckebröd .

Visit my website at:  www.hearttohearthcookery.com


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