Not always for delicacies and exquisite tastes you need to go to an expensive restaurant or an elite supermarket. Try to go, for example, to the forest!
And nothing that spring and mushrooms can not be found, in the spring in the forest there is something much more valuable than mushrooms - young nettles. This burning beauty is just a storehouse of utilities. The record levels of vitamin C and carotene, the mass of trace elements, especially iron, makes it simply an indispensable assistant in the fight against spring vitamin deficiency, loss of strength and anemia.
You can cook cabbage soup with nettles, make pasta sauce, salad with eggs and sour cream, bake a delicious quiche. And you can cook a truly gourmet dish, and we need only three ingredients. Yes, yes, so few! Count yourself. For the basic basis, we are responsible for the most beloved and reliable vegetable that everyone loves - potatoes. It will thicken our soup puree, give it a pleasant texture and soften the sharpness of the nettle. Nettle is, of course, responsible for the vitamin component and the amazingly cheerful color. But a bright accent will put the blue cheese, it will give the soup a truly French charm.
- Total cooking time - 0 hours 20 minutes
- Active cooking time - 0 hours 20 minutes
- Cost - very economical
- Calorie content per 100 g - 54 kcal
- Servings Per Container - 4 Servings
How to make nettle soup with blue cheese
- Nettle - 500 g young
- Potato - 400 g
- Blue Cheese - 100 g
- Salt - taste
- Black pepper - optional
- Broth - 600 ml vegetable
Peel and dice potatoes.
Put it in a pot with boiling vegetable broth or just water and cook for ten minutes.
Wash nettles fresh, picked in a forest or in a garden, and tear off leaves, it is naturally better to do this with gloves, because the nettles are burnt !! Take only young leaves of bright green color, they are the most tender. Put the nettle leaves in the pot pan and cook for five minutes.
Now you need to mashed the soup with a submersible blender to a silky texture and complete uniformity. You can lightly pepper and salt the soup, but blue cheese is usually very salty, so don't be too zealous.
All nettle soup is ready! When serving crumbled into it any cheese with blue or green mold: dor blue, given blue, roquefort, gorgonzola. Of course, it’s not at all necessary to take expensive cheese; take the simplest and the most inexpensive one and add to your taste in a plate. Bon appetite!