Nettle soup a la Conny 'Kock' Båstad Sverige

Shopping List for 4 adults

2 liters of fresh nettle top leaves 2 l chicken broth or veal broth 4 shallots 4 cloves garlic 2 baking potato in cubes 50 g butter or olive oil 50 g blue cheese 1 small canned tomato puree (gives the soup a brown color) 1 cup Creme Fraiche 38% 1 cup parsley, finely crushed 1/4 l whipping cream 1 packet or freshly grated horseradish Salt and pepper added at the end as desired Nettle soup is usually green but turns brown, when tomato paste is added. I will refrain from tomato paste next time

I am an angler in Scandinavia Home Recipe No. 82 Nettle soup a la Conny "Kock" Båstad Sverige

Procedure without liability: Use only fresh top leaves without stalks. First rinse nettle free from sand under running water. Then they dried on a piece of kitchen paper or tea towel. Melt butter or olive oil in a large saucepan, finely chopped shallots and garlic blanched slightly in the pan. 2 l broth is poured on and cooked up easily with the precooked potatoes in cubes. The dried nettles, which are roughly chopped, add to the pan and boil lightly for 5 minutes. Add crushed blue cheese to the saucepan, and now the meal must not boil any more. You can benefit from using a handheld blender in the soup now. Get 1 cup 38% Creme Fraiche to the pan while stirring - still, the meal must not boil. (A small can of tomato paste added while stirring. Nettle soup is usually green but turns brown, when tomato paste is added. I will refrain tomato paste next time). Season the soup with salt and pepper. Serving: Served with horseradish whipped cream. Whip the cream as firm as the bowl can be turned upside down and add finely grated horseradish. Pour the soup into warm plates and add one or two large spoons, whipped cream horseradish. Garlic Bread fits to the meal. If you want to use the meal as a main meal, you can serve meatballs (köttbullar) as I have done here. Garnish: Sprinkle with "round hand" finely crushed parsley around horseradish cream. Drink: Serve a half dry Sherry with the soup and "rinse" after with a cold, top-fermented and unpasteurized beer. Hint: Do you have sensitive hands, use gloves when you pick the nettle. This meal was written by my good fishing friend from Stensån in Båstad Conny "Kock". Alternative: Nettle soup on open fire