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NOVIEMBRE 23



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Nettle Soup



    Ingredients:

  • 1 bag of nettles
  • 2 medium sized potatoes, diced
  • 2 medium onions, roughly chopped
  • I stick celery, sliced into small pieces
  • 2 cups (1 pint) stock
  • 1 cups (½ pint) milk
  • Small knob of butter
  • Salt and pepper


    Preparation:

    1. Wash the nettles in cold water and drain. Pat dry with a clean towel.
    2. Melt the butter in a saucepan over a medium temperature and add the onions, nettles, celery and potato.
    3. Stir to coat the with the butter and ’sweat’ them in the saucepan for about 5 minutes.
    4. Add the garlic, if you are using it, about a minute before the rest of the ingredients are done. The nettles should be well wilted.
    5. Pour the stock and the milk into the saucepan, bring to the boil then reduce the heat and simmer for about 15-20 minutes.
    6. Pour into a blender and zap. Season to taste with salt and pepper. Serve garnished with cream and fresh parsley and accompanied by crusty bread.



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