mNo edit summary |
m ((Minor) Code cleanup. Report a problem) |
||
Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
− | ==Description== |
+ | == Description == |
Makes 4 to 6 servings. |
Makes 4 to 6 servings. |
||
− | ==Ingredients== |
+ | == Ingredients == |
* 3 tablespoons [[olive oil]] |
* 3 tablespoons [[olive oil]] |
||
* 1 [[yellow onion]], diced |
* 1 [[yellow onion]], diced |
||
Line 17: | Line 17: | ||
* [[lemon]] wedges |
* [[lemon]] wedges |
||
− | ==Directions== |
+ | == Directions == |
# Heat the [[olive oil]] in a medium soup pot set over low heat, add the [[onion]] and cook until limp, about 7 minutes. |
# 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 [[leek]], stir, season with [[salt]] and cook until the [[leek]] is wilted, about 7 to 8 minutes more. |
Revision as of 23:25, 28 June 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.