Lettuce Soup with Nettle
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351Spring soup with cream and milk. Served with a hard-boiled egg.
recipe,photo-recipe,nettle,lettuce salad,Vegetable soup,Vegetarian recipes
Vegetable soup
Ingredients
Ingredients
| all-purpose flour / plain flour | 1 105 | oz kcal | 30 | grams | |
| lemon-juice | 0 ?? | kcal | 0 | ||
| lettuce salad | 5.75 29 | oz kcal | 160 | grams | |
| nettle | 1.5 ?? | oz kcal | 40 | grams | |
| potatoes | 8.75 230 | oz kcal | 250 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| semi skimmed milk 1,5% | 1.5 169 | cup kcal | 350 | milliliters | |
| sugar granulated | 1 21 | tsp kcal | 1 | teaspoon | |
| vinegar | 0 ?? | kcal | 0 | ||
| water | 2.5 1326 | cup kcal | 600 | milliliters | |
| whipping cream (30-33% fat) | 1.1 778 | cup kcal | 250 | milliliters |
Recipe
1. Cooking potatoes
potatoes 8.75 oz (250 g) • water 2.5 cup (600 ml) • salt 1 tsp
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
2.
semi skimmed milk 1,5% 1.5 cup (350 ml) • whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 1 oz (30 g) • sugar granulated 1 tsp
Mix whipping cream and flour with milk. Pour the roux into potatoes and bring to the boil. Add a bit of sugar.
4.
Put them into the soup and cook for a while.
6.
Put them into the soup, stir, set aside and add either lemon juice or vinegar, to taste.
Bon appetit!
