Nettle milk soup
Description
The soup is simple and quick to prepare. Delicious and nutritious—that's how you can describe nettle soup made with milk. During the summer season, you can make it almost every day, buying fresh nettle at the market or picking it right on your own plot. By the way, you can blanch the nettle leaves, remove the stems, and freeze them for winter, so you can enjoy this fragrant dish even in cold months. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Bring water to a boil in a kettle or saucepan, place a bunch of nettles into a deep container, and pour boiling water over them. Let stand for 1-3 minutes to blanch, removing the sting from the greens. Then drain the water and allow the blanched nettles to cool slightly.
- 3
Step 3
Peel the potatoes and onion, then rinse them in water. Cut the potatoes into medium cubes and place them in a pot or cauldron. Pour in water and boil for about 15 minutes.
- 4
Step 4
Finely chop the onion. Heat vegetable oil in a frying pan and sauté the onion until golden, but do not over-brown it.
- 5
Step 5
Place the fried onions into a pot with the boiled potatoes.
- 6
Step 6
Finely chop the scalded nettle, removing the tough stems. Place in a saucepan and boil for about 2-3 minutes.
- 7
Step 7
Pour in milk of any fat content, preferably warmed, so that it does not curdle! Simmer the soup for another 1-2 minutes.
- 8
Step 8
Place the hot nettle milk soup into deep plates.
- 9
Step 9
Peel the previously boiled chicken eggs, rinse them in water. Cut them into cubes and place them in individual plates. Serve the soup hot.