2020-08-13 / test@t
Soup of nettle, lettuce and other nearby growing greens
Nettle can be used to make a delicious soup. For this purpose, we collect only the upper unblown and young leaves. Add lettuce, green onions, lettuce, young tops to the burning grass and get a vitamin soup-puree from nettle and other greens.
Ingredients
- 20-25 young stalks of nettles with leaves
- 200 g of any tops (beet, carrot, radish) or young spinach leaves
- olive oil for frying
- 1 large bunch of thick green onion stalks with small white heads
- 2 green apples
- 1 large stalk of leeks (white and light green parts)
- 1 large head of lettuce or romano salad
- butter
- 700 ml of cold drinking water
- salt, freshly ground black pepper
- 200 ml heavy (20-38%) cream
- Worcestershire sauce optional
- croutons of brioche, challah or other sweet bread to serve
STEP-BY-STEP COOKING RECIPE
Step 1
Soak the nettles and tops in a large bowl of cold water for 1 hour.
Step 2
Shake the nettle and tops of the water, fry whole in olive oil in a large skillet over high heat until the leaves wither, about 3 minutes. Transfer the nettles and tops to a board and chop fairly finely with a knife.
Step 3
Finely chop the green onion along with the white part. Peel and core the apples and chop finely as well. Sauté apples and onions in a heavy-bottomed saucepan in a mixture of olive oil and butter until soft, 3-4 minutes.
Step 4
Add chopped nettles and tops, as well as any other salad leaves and other leaves torn by hand into small pieces. Pour 700 ml of cold drinking water, add a little salt and pepper, bring to a boil and remove from heat.
Step 5
Whisk the soup with a hand blender and puree, adding cream and Worcestershire sauce to taste. Serve hot or cold with croutons.
See more