Spring soup with cream and milk. Served with a hard-boiled egg.
recipe,photo-recipe,nettle,lettuce salad,Vegetable soup,Vegetarian recipes,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||1||oz||30||grams|
|semi skimmed milk 1,5%||1.5||cup||350||milliliters|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Cooking potatoes
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
Mix whipping cream and flour with milk. Pour the roux into potatoes and bring to the boil. Add a bit of sugar.
nettle 1.5 oz (40 g)
Wash the nettle leaves and chop them finely.
Put them into the soup and cook for a while.
lettuce salad 5.75 oz (160 g)
Wash lettuce leaves and chop them.
Put them into the soup, stir, set aside and add either lemon juice or vinegar, to taste.