Mediterranean Nettle Soup with Pumpkin Seed Oil

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Mediterranean Nettle Soup with Pumpkin Seed Oil
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
For the soup
400 grams Stinging nettle
1 handful Chervil
salt
1 onion
2 garlic cloves
1 Tbsp butter
1 Tbsp Pastry flour
1 splash dry white wine
200 grams starchy potatoes
600 milliliters Vegetable broth
200 milliliters Whipped cream
Nutmeg
For garnish
olive oil
Pumpkin seed oil
soured Whipped cream
Chervil (for garnish)
How healthy are the main ingredients?
potatoWhipped creamsaltoniongarlic cloveNutmeg

Preparation steps

1.

Rinse, trim, and blanch the stinging nettle and chervil in boiling salted water. Drain and rinse with cold water, drain well, and chop. Peel and chop the onion and garlic.

In a soup pot, sauté onion and garlic in hot butter. Stir in the flour, cook briefly, and pour in the wine. Peel the potatoes, dice, and add to the soup with the broth and cream.

2.

Simmer about 15 minutes, stirring occasionally. Add the blanched chervil and puree the soup until very smooth. To adjust the consistency, either thin the soup with additional broth or thicken by simmering a little longer. Season with salt and nutmeg.

Serve the soup in warmed soup plates or bowls, topped with 2 dollops of sour cream and drizzled with the olive and pumpkin seed oils. Garnish with chervil.

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