Brændenælde Soup II
SoupsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Brændenælde Soup II
| 1 | tbsp | Fresh chopped Marjoram |
| 1 | l | Vegetable stock |
| 1 | Onion (50 g) | |
| 1.5 | dl | Milk or cream |
| 100 | g | Young brændenælde shots |
| 1-2 | tbsp | Tomatpurè |
| 2 | tbsp | Oil |
Instructions for Brændenælde Soup II
To prepare the Brændenælde Soup II recipe, please follow these instructions:
Brændenælde shoots are chopped finely and FRY in the oil along with the finely chopped onion. The broth is poured into the Pan, and chopped Marjoram added. The soup is cooked for low heat 8-10 min. milk or cream is added and that season with tomatpurè and possibly. salt.
Tips:
May sprinkled garlic toasted French-brødsterninger on the soup, or it can be served with whipped horseradish.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328