Nettle cream soup
6 servings
80 minutes
Nettle cream soup is an exquisite dish of Russian cuisine that surprises with its tenderness and depth of flavor. The nettle used in the recipe has long been valued for its health benefits and spring freshness. Combined with rich fish broth, cream, and aromatic Emmental cheese, it transforms into a velvety and nourishing cream soup. The light acidity of lemon juice enhances the taste, while smoked white fish adds an exquisite smokiness and rich aroma to the dish. This soup is traditionally prepared in spring when young nettles are especially tender, and its thick consistency makes it an ideal choice for warming lunches. This dish combines the simplicity of rustic cooking with the sophistication of culinary artistry, creating a harmony of flavors in every spoonful.
1
Prepare all the ingredients.
2
Rinse the nettle well and dry it.
- Nettle: 250 g
3
Chop the onion, carrot, and celery stalk coarsely.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 stem
4
Cover fish bones with cold clean water. Bring to a boil.
- Fish bones: 500 g
- Water: 1.5 l
5
Remove the foam that has formed from the broth.
6
Add chopped vegetables and aromatic pepper. Cook for about 1 hour.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 stem
- Allspice peas: 3 pieces
7
Strain the prepared broth through a fine sieve and cheesecloth. It should yield about 1 liter of broth.
8
Take part of the broth, combine it with nettle, cream, and grated cheese. Blend until smooth.
- Nettle: 250 g
- Cream 33%: 300 ml
- Emmental cheese: 150 g
9
Pour the resulting mixture back into the pot with the broth, bring to a boil. Add salt and lemon juice.
- Lemon juice: to taste
- Salt: to taste
10
Serve the cream soup with smoked white fish.
- Hot smoked fish: 300 g