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.

Preparation time

Cooking time

30m

Servings

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