Description
I mentioned that we picnicat we cook soups - whether ear, soups, cereals and canned meat. But in the spring or early summer, this soup definitely from the "green stuff&am p;quot;. Today I suggest You to try nettle soup with cheese. Why herding? Think of the shepherds, often, but a couple of potatoes and a piece of cheese with him nothing happens, and to eat, especially hot soup, always want...
Ingredients
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Nettle
250 g
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Soft cheese
150 g
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Potatoes
5 piece
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Carrots
1 piece
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Onion
1 piece
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Broth
1.5 l
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Vegetable oil
3 Tbsp
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Salt
-
Garlic
Cooking
To collect nettle, wash with cold water. If You have nettle old (basically me) - take it a little more, because "bulky" we throw it away. And the amount of nettles in the soup the whole thing up. Hot water to wash, of course, much easier and nicer then to work in the nettle, but we do that now too, will not, because we need the juice of nettles, her smell!
Boil water, add salt and throw it in the nettles.
Boil for 5 minutes. Then drain the water (keep about a liter)
The boiling broth add salt and throw in the sliced potatoes
Carrots and onions spasserovat on vegetable oil several minutes until translucent onions. Throw in the broth with potatoes.
Boiled nettles chopped small, large "bulky"to throw away. You can even, I think, problemlerini, but I have not had electricity for half a day - it was a real field soup)))
Nettles to throw in the soup when the potato is ready. Now add approximately 0.7 l of our nettle broth - see for yourself - the soup should be brought to the consistency you like. Cook another couple of minutes. At this point, check the soup for saltiness, pepper, throw a Bay leaf, pepper to taste
Our cheese crumble with a fork
And add in hot soup
Our soup is ready! Welcome to the table
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