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Lettuce Soup with Nettle

    

Spring soup with cream and milk. Served with a hard-boiled egg.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

medium

 

 

all-purpose flour / plain flour1oz30grams
lemon-juice-
lettuce salad5.75oz160grams
nettle1.5oz40grams
potatoes8.75oz250grams
salt1tsp1teaspoon
semi skimmed milk 1,5%1.5cup350milliliters
sugar granulated1tsp1teaspoon
vinegar-
water2.5cup600milliliters
whipping cream (30-33% fat)1.1cup250milliliters

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.

Cooking potatoes

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.

Bon appetit!

 

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