Green Soup
4 servings
45 minutes
Green soup is a true embodiment of spring's awakening nature. This recipe, rooted in European cuisine, brings freshness of young greens and rich flavor to the diet. The main ingredient is nettle, valued for its nutritional properties, harmoniously combined with tender shallots and spicy ramsons. The velvety consistency of the soup is achieved thanks to potatoes, which add softness. Butter and chicken broth create a rich base enriched with subtle notes of nutmeg and white pepper. The final touch is a spoonful of sour cream and a boiled egg that give the dish completeness. Green soup is not just food but a gastronomic journey that can provide comfort and warmth at any time of the year.
1
Wash the nettle leaves, place them in a sieve, and pour 1/2 liter of boiling water over them. Spinach can also be used. Wash the wild garlic and cut it into strips. Peel the shallots and dice them.
- Nettle: 400 g
- Wild garlic (ramson): 4 stems
- Shallot: 2 pieces
2
Fry the whole onion in butter until transparent. Add half of the nettle leaves and sauté a little. Pour in the broth and bring to a boil.
- Shallot: 2 pieces
- Butter: 40 g
- Nettle: 400 g
- Chicken broth: 0.5 l
3
Wash the potatoes, peel them, cut into cubes, place in the broth, and boil for 20 minutes. Add the remaining nettle leaves to the soup and make a puree.
- Potato: 250 g
- Nettle: 400 g
4
Heat the soup, season it, add sour cream, boiled egg, and serve immediately.
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: to taste
- Sour cream: 4 tablespoons
- Chicken egg: 2 pieces
