Nettle Cream Soup
4 servings
20 minutes
Nettle cream soup is a refined dish of Russian cuisine that combines ancient traditions and modern gastronomy. Nettle, known for its beneficial properties, gives the soup a rich, slightly herbal flavor with delicate nutty notes. Onion, basmati rice, and chicken broth create a harmonious base, making the texture velvety and thick. This soup not only warms but also nourishes, making it perfect for a spring lunch or light dinner. Thanks to the blender, the consistency becomes creamy and the green hue pleases the eye. In ancient times, nettle was considered a gift of nature that revitalizes the body after a long winter; today it remains a symbol of healthy eating. Nettle cream soup can be served with rye bread or a spoonful of sour cream for a richer taste.
1
In a pot, bring a large amount of water to a boil, add 2 tsp of salt.
- Salt: 20 g
2
Place the nettle in boiling water and cook for 1-2 minutes.
- Nettle: 1 kg
3
Then pour the nettles into a colander and rinse with cold water to prevent them from losing color.
4
Carelessly chop the nettle and set it aside.
5
In a deep skillet, heat olive oil over medium-high heat. Finely chop the onion and add it to the skillet. Cook until the onion is soft and translucent - about 5 minutes.
- Olive oil: 50 ml
- Onion: 1 piece
6
Add rice and mix with onion. Then pour in the broth and add nettle.
- Basmati rice: 150 g
- Chicken broth: 1 l
- Nettle: 1 kg
7
Bring everything to a boil, then reduce the heat. Cover and cook until the rice is done – about 15 minutes. Season with salt and pepper to taste.
- Salt: 20 g
- Ground black pepper: to taste
8
Now place the soup in a blender and bring it to a smooth consistency.