Ingredients for 4 people:
100 g shallots
1 bunch chickweed
Approx. 8 tender dandelion leaves
1 handful of nettle leaves
250 g frozen peas
50 g butter
500 ml vegetable stock (instant)
100 g whipping cream
Salt, ground pepper
Grated nutmeg
Also:
Wild herbs to garnish (e.g. chickweed, stinging nettle, dandelion flowers)
Preparation:
1. Peel shallots, dice finely. Wash the herbs, shake dry and finely chop.
Sauté shallots and peas in heated butter until translucent. Add stock, simmer for 5 - 8 minutes.
2. Add whipped cream and herbs and purée. Season with salt, pepper
and nutmeg to taste.
3. Pour the soup into cups to serve. Sprinkle with chickweed leaves.
Serve garnished with dandelion flowers and tender nettle leaves.
Preparation time approx.: 25 minutes
Nutritional values per serving approx.:
Calories: 255
joules: 1071
Protein: 6.2 g
Fat: 20,7 g
Carbohydrates: 11.4 g
(FoodCentrale by ddp images)
