Ricardo`s Ribwort, Nettle and Zucchini Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 small zucchini, diced
- 2 handfuls nettles
- 2 handfuls ribwort
- 4 potato (s)
- 1 small onion (s)
- 1 clove garlic
- 250 ml white wine
- 1 tablespoon heavy cream
- 3 cup water
- some stalks marjoram
- 1 teaspoon parsley
- some stalks savory
- some chilli
- 1 pinch (s) nutmeg
- some stalks thyme
- 1 teaspoon mustard
- 1 teaspoon vegetable stock, instant
- 1 pinch (s) salt
- 1 pinch (s) caraway seeds
- 1 a few stalks rosemary
- 1 a few stalks oregano
- 1 tablespoon olive oil
- 1 tomato (s)
Print Recipe
Pin Recipe Instructions
- The wild herbs should be soaked in a water bath for about 2 hours after harvesting to reduce the bitterness.
- Create a base in a very deep pot. Fry nettles, ribwort, potatoes (small pieces), tomatoes, onions and garlic over low heat with oil. After a while, deglaze with white wine, dilute with water and simmer for about 15 minutes.
- Then puree everything in the deep saucepan, add the zucchini and simmer for another 5 minutes. Season to taste with the spices and serve with bread if necessary.
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