1 liter of cleaned nettles
6 cups water 1 broth dice chili to taste 2 cloves garlic 1 small yellow onion 1.5 dl cream Butter Spices Clear the nettles, sauté in butter. Add onion, chili, garlic and nettles and let mill about 5 min. Pour on water and broth dice. Let cook about 20-30 min, the liquid should have been reduced to about 4.5 dl. Mix everything into a smooth soup, pour on cream and simmer about 15-20 min. Serve with herb cremefraish and egg halves.
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