4 pers
1/2 dl korngryn eller 1/2 dl risgryn
2 dl vatten
cirka 2 liter nässlor
vatten
salt
2 msk smör
2 msk vetemjöl
1 liter buljong
gräslök
salt, peppar
Koka korngrynen cirka 30 minuter eller riset i 20 minuter.
Skölj nässlorna väl. Repa bladen från grova stjälkar. Koka nässlorna cirka 5 minuter. Hacka nässlorna fint. Smält fettet i en gryta. Lägg i hacket och låt det fräsa ett par minuter. Strö över mjölet, rör om. Späd med buljongen. Låt soppan koka 3 - 4 minuter och tillsätt sedan de kokta korngrynen alternativt risgryn. Rör ned gräslöken och smaka av med salt och peppar.
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585 76 Vreta Kloster
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