Ingredients with Measurements:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups fresh nettle leaves, washed and chopped
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
2. Add the nettle leaves, carrots, and parsnips to the pot and stir to combine.
3. Pour in the vegetable broth and add the salt, black pepper, thyme, and oregano. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the vegetables are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Heat through over low heat.
6. Serve hot, garnished with additional nettle leaves or croutons if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 230
Fat: 12g
Carbohydrates: 28g
Fiber: 6g
Protein: 5g
Substitutions for ingredients:
- Spinach or kale can be substituted for nettle leaves.
- Chicken or beef broth can be used instead of vegetable broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Top with croutons or grated Parmesan cheese.
- Add a squeeze of lemon juice for a bright, tangy flavor.
Tips and tricks:
- Wear gloves when handling fresh nettle leaves to avoid stinging.
- Be sure to wash the nettle leaves thoroughly before using.
- Use an immersion blender for easier blending and less mess.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Additional nettle leaves, croutons, grated Parmesan cheese, chopped parsley.
Pairings:
Crusty bread, salad, roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, grilled asparagus, garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Wear gloves when handling fresh nettle leaves to avoid stinging.
- Make sure all vegetables are washed thoroughly before using.
Food history:
Nettle soup has been a traditional dish in many European countries for centuries. Nettles are known for their high nutritional value and were often used in soups and stews during times of food scarcity.
Flavor profiles:
This soup has a savory, earthy flavor with a hint of sweetness from the carrots and parsnips.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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Taste: Earthy, Savory, Herbaceous, Nutty, Sweet