Sunday, 12 May 2013

Asparagus and Nettle Soup

As you'll have noticed from my other posts this spring, I've discovered foraging and am loving it. So there's a second idea for a nettle soup.

250 g nettle tops (top four leaves)
300 g green asparugs
3 shalots
1 garlic clove
freshly ground black pepper
sea salt
freshly ground nutmeg
1 l vegetable soup
150 ml soured cream
1-2 heaped tsp. flour
olive oil

If you like, fry a handful of the nettles, dry them on paper towel, lightly salt them and scatter them over the soup when serving.

Wash and spin the nettles. Bend the asparagus spears so they break at the woody part, wash and set aside. Cut the remaining asparagus into 1 cm pieces. Finely chop the shalots and garlic.

Heat some oil in a saucepan, sauté the shalots and garlic for  2 minute, mix in the asparagus, then add the nettles. Mix together, season with pepper and salt. Add the vegetable stock and bring to the boil. Place the asparagus tips into the inset of a steamer, close the lid and simmer the soup for 5 minutes. Place the asparagus tips on a plate to prevent further cooking. Blitz the soup. Dissolve some flower in a little cold water, add to the soup and bring briefly to the boil to thicken. Season with nutmeg, add the cream and check the seasoning. Divide into portions and add the asparagus tops. 

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