Nettle Cream Soup
⏳ Time
1 hour 20 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Nettle cream soup
Ingredients
- Nettle - 8.8 oz
- Fish Oil - 17.6 oz
- Water - 1½ l
- Onion - 1 head
- Carrot - 1 piece
- Celery stalk - 1 stalk
- Allspice berries - 3 pieces
- Hot smoked pink salmon - 10.6 oz
- 33% Cream - 10 fl oz
- Emmental cheese - 5.3 oz
- Meyer Lemon Juice - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Thoroughly rinse the nettle and pat it dry.
Step 3
Chop the onion, carrot, and celery stalk into large pieces.
Step 4
Cover the fish bones with cold, clean water. Bring to a boil.
Step 5
Skim off any foam that has formed on the broth.
Step 6
Add the chopped vegetables and allspice. Cook for about 1 hour.
Step 7
Strain the finished broth through a fine sieve and cheesecloth. You should have about 1 liter of broth.
Step 8
Take a portion of the broth and combine it with the nettles, cream, and grated cheese. Blend until smooth.
Step 9
Pour the resulting mixture back into the pot with the broth and bring to a boil. Season with salt and add lemon juice.
Step 10
Serve the cream soup with smoked white fish.
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