½ dl oil
200 g grated carrot
1 onion
200 g fireweed, boiled or frozen
2 tbsp wheat flour
4 dl water
8 dl milk
1 tsp sugar
2 tsp herbsalt
Sweat oil, grated carrot and onion in a kettle. Stew the mixture for a while and add chopped fireweed. Add wheat flour in the stew. Add water little by little stirring and stew for about 15 minutes. Add milk and salt. Stew until the soup is well done.