Serves4 Hot Vegetarian Soups Starter Hors d'oeuvre
Finely chopped Young Nettles
tbsp Plain Flour
and Black Pepper
tbsp Single Cream
Melt the butter in a saucepan add the onion and fry until transparent. Add the nettles, cover the pan and sweat over a low
heat for 5 minutes.
Sprinkle the flour over the nettles and cook for 1 minute, stirring constantly. Gradually add the milk and stock, bring to the
boil, still stirring then season with salt
and pepper, cover and simmer for 10 minutes.
Purée in a food processor or press through a sieve then return to the saucepan.
Add the cream and reheat gently without
boiling. Adjust the seasoning if necessary
and serve immediately with croutons.
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