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purslane

Herb soup with potato dumplings

Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from the nineteenth century, but in fact the recipe is older. In Le cuisinier from Pierre de Lune (1656) there is a ‘potage the santĂ©’ with sorrel, purslane, chervil and herbs, and no doubt there are other comparable recipes. Two…

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Filed Under: 19th century, Germany, Netherlands, Soup, With meat, Meat nor fish (vegetarian) Tagged With: potato, parsley, tarragon, purslane Gepubliceerd op 27 April 2006Laatste wijziging 9 December 2019

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