Nettle Soup (Zuppa di Ortiche)
Instructions
Boil for 30 minutes 40 stems of nettles with onions 5; go, then, all through a sieve.
Meanwhile, prepare a baking facility with 40 g of butter and 40 g flour which dilute with 50 cl vegetable broth.
Stir well and pour this sauce on nettle puree; diluted with a little water to cooking of nettles.
Season with a pinch of salt, sugar and pepper.
Return to a boil.
Brought to the table with poached eggs served separately.
Ingredients and dosing for 4 persons
- 40 nettle stems
- 5 scallions
- 40 g of butter
- 40 g of flour
- 50 cl of vegetable broth
- 1 pinch of salt
- 1 pinch of sugar
- 1 pinch of pepper