Stinging nettle soup a la Conny 'Kock' Båstad Sverige

Shopping List for 4 adult

2 liters of fresh stinging nettle top leaves 1 l chicken broth or veal broth 4 4 shallots 4 cloves garlic 50 g butter 100 g blue cheese 1 small canned tomato puree 1 cup cremefraiche 38% 1 cup parsley, finely crushed 1 tablespoon Maizena flour 1/4 l whipping cream 1 packet or freshly grated horseradish Salt and black pepper added at the end as desired

I am an angler in Scandinavia

Procedure without liability: Use only fresh top leaves without stalks. First rinse stinging nettle free from sand under running water. Then they dried on a piece of kitchen paper roll or tea towel. Melt butter in a large saucepan, shallots finely crushed and garlic are blanched slightly in the pot. 1 l broth is poured in and let boil up. The dried and coarse chopped stinging nettle comes into the pot and let boil up for 3 minutes. Add crushed blue cheese to the pot, and now the dish must not boil any more. 1 tablespoon Maizena flour stirred in a cup of cold water and then adds to the pot while stirring. 2 dl 38% Cremefraiche be executed in the pot while stirring - still the dish must not boil. A small can of tomato puree added during stirring. Season the soup with salt and black pepper. Serving: Served with horseradish whipped cream. Whip the cream as firm as the bowl can be turned upside down and add finely grated horseradish. Pour the soup into warm plates and add one or two large spoons, whipped cream horseradish. Garlic Bread fits to the dish. Garnish: Sprinkle with "round hand" finely crushed parsley around horseradish cream. Drink: Serve a half dry Sherry with the soup and "rinse" after with a cold, top-fermented and unpasteurized beer. Hint: Do you have sensitive hands, use gloves when you pick the stinging nettle. That dish was written by my good fish friend from Stensån in Båstad Conny "Kock".