A soup of boiled, finely chopped nettles cooked in butter and flour and infused in stock and the nettle water. From Erken's Stor kokebok (1949), p. 71.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 71 (falt i det fri)
The text gives no quantities; it assumes the cook knows the proportions for a thickened soup.
Boil the nettles
Boil the well-washed nettles for ½ hour in lightly salted water, using only enough water to cover them.
Press and chop
Press out the water and chop the nettles finely with a little chives, or rub them through a fine sieve. Keep the water.
Make the soup
Melt the butter, stir in the flour and nettles, then add the stock and the nettle water. Let the soup infuse under a lid for ½ hour.
Serve
Serve with poached eggs, boiled carrots, meatballs or the like.
The original has no quantities and none have been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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