Lettuce Soup with Nettle

1. Cooking potatoes

potatoes 8.75 oz (250 g) • water 2.5 cup (600 ml) • salt 1 tsp

Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.

2. 

semi skimmed milk 1,5% 1.5 cup (350 ml) • whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 1 oz (30 g) • sugar granulated 1 tsp

Mix whipping cream and flour with milk. Pour the roux into potatoes and bring to the boil. Add a bit of sugar.

3. 

nettle 1.5 oz (40 g)

Wash the nettle leaves and chop them finely.

4. 

Put them into the soup and cook for a while.

5. 

lettuce salad 5.75 oz (160 g)

Wash lettuce leaves and chop them.

6. 

lemon-juice • vinegar

Put them into the soup, stir, set aside and add either lemon juice or vinegar, to taste.