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Ingredients
for
4
Creamy Nettle Soup
20 min., ready in 28 min.
Time:
529
calories
Calories:
Health Score:
70 / 100
Ingredientsfor
- For the soup
- 300 grams young Stinging nettle
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 600 milliliters milk
- salt
- peppers
- 2 garlic cloves
- For the dough
- 200 grams Puff pastry dough (frozen)
- 1 egg
- salt
- 100 grams grated Cheese
Preparation
1.
Preheat the oven to 240 ° C preheat.
2.
Rinse nettle and chop. Heat butter in a saucepan and saute peeled and coarsely chopped garlic for a few seconds. Add nettle and saute briefly. Add flour and whisk well. Add milk and season with a little salt and pepper, simmer for a few minutes.
3.
Thaw puff pastry, roll out until 5 mm thin (approximately 1/5 inch) and cut out half-moons. Arrange in a lined with parchment paper baking sheet, brush with beaten egg and sprinkle with grated cheese. Bake in preheated oven at 240°C (approximately 475°F) for about 6-8 minutes or until golden brown. Pour soup into bowls and serve with hot puff pastry half-moons.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |