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.

Soup of nettle, lettuce and other nearby growing 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.
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