Garden Leaf Veloute
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 ½ ozs potatoes
- 1 ¾ ozs onions
- 1 Tbsp butter
- 3 ½ cups vegetable stock
- 18 ozs young Nettle leaf
- 1 tsp lemon juice
- ⅜ cup cream
- salt
- freshly ground Black pepper
- 1 pinch Nutmeg
- To garnish
- 4 Tbsps Crème fraiche
- Chives (tips)
Preparation
Kitchen utensils
1 Pot, 2 Small pots, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Brush, 1 Immersion blender, 1 Juicer, 1 Lid, 1 Steamer basket
Preparation steps
1.
Peel and finely dice the onions and potatoes. Heat the butter in a pan and briefly sweat the onions and potatoes. Add the vegetable stock and cook for about 25 minutes, until soft.
2.
Wash and roughly chop the nettles and add to the soup. Cook briefly then puree the soup. Season with salt and pepper and add lemon juice and nutmeg to taste. Then stir in the cream. Ladle the soup into soup plates and garnish each serving with a spoonful of crème fraîche and a few chive tips.
