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* 1 [[leek]], white and pale green part only, cleaned and very thinly sliced |
* 1 [[leek]], white and pale green part only, cleaned and very thinly sliced |
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* -- [[kosher salt]] |
* -- [[kosher salt]] |
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− | * 2 medium [[ |
+ | * 2 medium [[potato]]es, such as Yukon Gold or Yellow Finn, thinly sliced |
* 4 cups [[vegetable stock]] |
* 4 cups [[vegetable stock]] |
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* 4 ounces stinging [[nettles]] |
* 4 ounces stinging [[nettles]] |
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* 6 ounces [[sorrel]], large stems removed, sliced crosswise |
* 6 ounces [[sorrel]], large stems removed, sliced crosswise |
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* 2 tablespoons minced fresh [[Italian parsley]] |
* 2 tablespoons minced fresh [[Italian parsley]] |
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− | * -- [[black pepper]] in a mill |
+ | * -- [[pepper|black pepper]] in a mill |
* -- [[lemon]] wedges |
* -- [[lemon]] wedges |
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==Directions== |
==Directions== |
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# Heat the [[olive oil]] in a medium soup pot set over low heat, add the [[Onion]] and cook until limp, about 7 minutes. Add the [[leek]], stir, season with [[salt]] and cook until the [[leek]] is wilted, about 7 to 8 minutes more. |
# Heat the [[olive oil]] in a medium soup pot set over low heat, add the [[Onion]] and cook until limp, about 7 minutes. Add the [[leek]], stir, season with [[salt]] and cook until the [[leek]] is wilted, about 7 to 8 minutes more. |
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− | # Add the [[ |
+ | # Add the [[potato]]es, season with [[salt]] and saute 3 to 4 minutes. Add the stock and 4 cups [[water]], increase the heat to medium and bring to a boil. Reduce the heat to low and simmer gently until the [[potato]]es are tender, about 15 to 20 minutes. |
# Meanwhile, fill a medium saucepan half full with [[water]] and add a tablespoon of [[salt]]. Bring to a boil over high heat and reduce the heat to medium. Using tongs, plunge the [[nettles]] into the [[water]], pushing them down so that they are completely submerged. Simmer 30 seconds. |
# Meanwhile, fill a medium saucepan half full with [[water]] and add a tablespoon of [[salt]]. Bring to a boil over high heat and reduce the heat to medium. Using tongs, plunge the [[nettles]] into the [[water]], pushing them down so that they are completely submerged. Simmer 30 seconds. |
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# Use tongs to transfer the [[nettles]] to a colander. Shake off excess [[water]]. |
# Use tongs to transfer the [[nettles]] to a colander. Shake off excess [[water]]. |
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− | # When the [[ |
+ | # When the [[potato]]es are tender, add the [[nettles]], [[sorrel]] and [[parsley]] and cook for 2 minutes. Puree with an immersion blender, taste, and season with [[salt]] and [[pepper]]. |
# Serve immediately with [[lemon]] wedges alongside or cool in refrigerator for 2 hours and serve chilled. |
# Serve immediately with [[lemon]] wedges alongside or cool in refrigerator for 2 hours and serve chilled. |
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Revision as of 20:40, 17 May 2010
Description
Makes 4 to 6 servings.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 leek, white and pale green part only, cleaned and very thinly sliced
- -- kosher salt
- 2 medium potatoes, such as Yukon Gold or Yellow Finn, thinly sliced
- 4 cups vegetable stock
- 4 ounces stinging nettles
- 6 ounces sorrel, large stems removed, sliced crosswise
- 2 tablespoons minced fresh Italian parsley
- -- black pepper in a mill
- -- lemon wedges
Directions
- Heat the olive oil in a medium soup pot set over low heat, add the Onion and cook until limp, about 7 minutes. Add the leek, stir, season with salt and cook until the leek is wilted, about 7 to 8 minutes more.
- Add the potatoes, season with salt and saute 3 to 4 minutes. Add the stock and 4 cups water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 15 to 20 minutes.
- Meanwhile, fill a medium saucepan half full with water and add a tablespoon of salt. Bring to a boil over high heat and reduce the heat to medium. Using tongs, plunge the nettles into the water, pushing them down so that they are completely submerged. Simmer 30 seconds.
- Use tongs to transfer the nettles to a colander. Shake off excess water.
- When the potatoes are tender, add the nettles, sorrel and parsley and cook for 2 minutes. Puree with an immersion blender, taste, and season with salt and pepper.
- Serve immediately with lemon wedges alongside or cool in refrigerator for 2 hours and serve chilled.