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The Basse-Huttes Nettle soup: Difference between revisions
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==== Process ==== | ==== Process ==== | ||
*Cover all nettles with water and bring to the boil. | *Cover all nettles with water and bring to the boil. | ||
*Once blanched, drain the nettle in a collander covered with a cheese cloth or linen, | *Once blanched, drain the nettle in a collander covered with a cheese cloth or linen, set above another pot in order to keep the nettle juice. | ||
*Cool your nettles in cold water and chop them roughly | *Cool your nettles in cold water and chop them roughly | ||
*Fry the onions and garlic in a pan until until glossy and transparent | *Fry the onions and garlic in a pan until until glossy and transparent | ||
*Fry the nettles for a few minutes and stir in the flour | *Fry the nettles for a few minutes and stir in the flour | ||
*Using a ladle, gradually pour the nettle juice into the pot until the mixture thickens. | *Using a ladle, gradually pour the nettle juice into the pot until the mixture thickens. Add water to adjust the consistency. | ||
*Season to taste | *Season to taste | ||