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Recipes Nettle soup with fennels

INGREDIENTS (4 SERVINGS)

250g nettles
4 shallots
5 dl vegetable stock
3 dl heavy cream
3g/1 tbsp fennel seeds
3g/1 tbsp anis seeds
Salt
1g/1 tsp black pepper
4 eggs
100g butter
100g leftover rye bread
A small bundle of mixed herbs, example chives/tarragon/parsley
4 tbsp ARKET olive oil

METHOD

Boil the eggs 3-4 minutes for soft-boiled or more depending on your preference. Then cool down in cold water. Rinse the nettles and herbs in water free from all soil and dirt. Blanche the nettles quickly and then strain. Crush the spices in a mortar. Peel and slice the shallots, then sauté them together with the spices in half of the butter in a large pot until onions get an amber colour. Add nettles, vegetable stock and cream and bring to a boil and simmer for 5 minutes. Then mix in a blender until smooth. Season with salt. Break down the rye bread and pan fry it on medium heat in butter until crispy. Garnish the soup with a peeled egg cut in two, rye bread croutons, picked and chopped herbs on top and a drizzle of olive oil.

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