Creamy Nettle and Potato Soup

Name: Creamy Nettle and Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string; 4 ribs celery ribs, coarsely chopped; 59 milliliters dry white wine; 113 grams 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch sorrel, stems and tough ribs removed; 118 milliliters heavy cream; 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced; 1 Tbsp fresh lemon juice; 6 servings Salt and freshly ground white pepper; 4 mediums shallots, coarsely chopped; 6 Tbsps unsalted butter; 1 liter water; 567 grams Yukon Gold potatoes, peeled and cut into 1/4-inch dice

If you want to add more gluten free and vegetarian recipes to your recipe box, Creamy Nettle and Potato Soup might be a recipe you should try. This recipe serves 6. This soup has 267 calories, 4g of protein, and 19g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Food and Wine requires heavy cream, celery, leek, and spinach) flat-leaf parsley and 1 bunch sorrel. 1 person found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt 4 tablespoons of the butter in a large, heavy saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.

Ingredients you will need

Potato

Shallot

Celery

Leek

Add the wine and lemon juice and cook over high heat until evaporated.

Ingredients you will need

Lemon Juice

Wine

Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni.

Ingredients you will need

Bouquet Garni

Vegetable

Water

Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream.

Ingredients you will need

Heavy Cream

Soup

Equipment you will use

Food Processor

Sauce Pan

Blender

Sieve

Bring a medium saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the nettles and cook just until wilted.

Ingredients you will need

Stinging Nettle

Drain the nettles and immediately plunge them into a medium bowl of ice water.

Ingredients you will need

Water

Stinging Nettle

Equipment you will use

Bowl

Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away.

Ingredients you will need

White Pepper