Nettle soup is the best right now.
The egg and parmesan are great for nettle soup. Sauli Kemppainen
A top chef who has repatriated from Germany to Finland Sauli Kemppainen announced last week at Pippuri.fi.
He doesn’t understand why no one collects free superfood in the woods and fields that can’t even be bought at the store.
– By the way, it’s no wonder you can’t get around the shops – at least not from ordinary grocery stores, Kemppainen ponders.
Nettle soup is one of his classic dishes. It is one of Kemppainen’s top 5 soups.
The soup is so good for Michelin chef Kemppainen that it is also on the menu of his new restaurant, which will open in the autumn.
Nettle will be used there in many ways whenever it is available, Kemppaine promises.
He trusts in the popularity of nettle soup:
– I haven’t met a child yet who shouldn’t cook.
According to Kemppainen, it is always a tough recognition in food matters. Children either like it or not, but they tell their opinions honestly.
Salé nettle soup
50 g of normal salt butter
50 g of the green part of the leek, cut into small pieces
1 clove of garlic crushed
600 g of vegetable broth
200 g whipped cream 35%
1 teaspoon salt
a pinch of sugar
a touch of ground nutmeg
a touch of black pepper from a mill
a few leaves of fresh tarragon
1 tablespoon lemon juice
30 g grated parmesan
200 g of crushed nettle
As an accompaniment to soup:
boiled egg
finely grated parmesan
fresh tarragon
1. Melt the butter in a saucepan, simmer the leeks and garlic in it for a few minutes.
2. Add the other ingredients without the nettle and parmesan and simmer for about 10 minutes.
3. Finally, add more parmesan and plucked nettle. Let it simmer for a few more minutes.
4. Puree smooth, eg with a hand blender or blender.
5. Boil the eggs in the desired boiling water (approx. 8 minutes). Cool, peel and slice the eggs.
6. Grate the parmesan cheese on top of the egg halves, also put a few fresh tarragon sprigs to give more dimension and serve them as a side dish to the hot soup.