Sunday, March 15, 2009

Montenegrin nettle soup

  • 600g. young top shoots of nettles, well washed
  • salt
  • butter for sauteéing
  • 50g. round-grain rice, cooked
  • 2 potatoes, diced small
  • 1 bunch spring onions, coarsely chopped
  • 1l. water
Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.
Saute the chopped spring onions and potatoes in a little butter until the potatoes start to color a little. Off the heat, add the nettles: then gradually stir in the water. Stir well and simmer gently until the potatoes are cooked through.
Serve in a tureen with a dollop of clotted cream.



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