Nettle puree

Name: Nettle puree - Roxelana M.
Ingredients: 1/2 kg nettles; 1/2 cup oil; 50 g smoked bacon; one onion; 50 g flour; 100 ml sour cream; lemon juice; a little garlic; dill; salt

Diverse - Nettle puree by Roxelana M. - Recipia

Heat the oil and add the finely chopped onion, stirring constantly to sauté evenly. Once the onion becomes translucent, add the well-drained nettles, mixing carefully to combine them with the flavors in the pot. It is important to ensure that the nettles are cooked for only a few minutes to retain their vibrant green color and essential nutrients. At this point, we can also add a pinch of salt and freshly ground pepper to enhance the flavors. After the nettles have softened slightly, a cup of water or vegetable broth can be added, allowing the mixture to simmer on low heat. This stage is essential for allowing all the ingredients to combine harmoniously and for the flavors to develop. After about 10-15 minutes of boiling, when the nettles are fully cooked, 1-2 diced potatoes can be added. These will contribute to the creaminess of the soup and add a pleasant texture. When the potatoes are ready, the soup can be blended with a hand blender or in a regular blender until a fine and homogeneous composition is obtained. Finally, we add a splash of cooking cream, which will bring extra creaminess and a rich taste. The consistency can be adjusted by adding more water or broth, depending on preferences. To finish the dish, decorate the soup with a few toasted bread croutons and, optionally, with a few fresh parsley or dill leaves to provide a contrast of color and flavor. This nettle soup is served hot, perfect for cool days or to revitalize the body after a long day. Enjoy your meal!

Ingredients

1/2 kg nettles
1/2 cup oil
50 g smoked bacon
one onion
50 g flour
100 ml sour cream
lemon juice
a little garlic
dill
salt

Nettle puree

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