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chef patrick Asfaux4.1/5
(14reviews)
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The name Nettle comes from Latin Urtica stemming from this root, which is why we often speak in today's language about having Urticaria.
Cream of white nettles and Soissons beans for 4 to 6 people:
17.75 oz (500 g) of white nettles well washed
14 oz (400 g) of Soissons Beans cooked naturally *
2 shallots finely sliced
2.1 oz (60 g) of small pork lardons or magret sautéed
1.4 oz (40 g) of half-salted farmhouse butter
1.1 qt (1 liter) of whole milk
fine salt, freshly ground pepper
and a sprinkle of nutmeg
Step-by-step directions
1 In a heavy-bottomed saucepan, melt your shallots and your nettles finely sliced in your butter, stir for 5 or 6 minutes.
2 Pour in your milk, then salt, pepper and add a sprinkle of nutmeg.
3 When boiling, add your beans and let simmer gently for 20 minutes, making sure nothing sticks to the bottom.
4 Blend this soup thoroughly, taste and adjust seasoning and serve with your small lardons on the side. (*) Of course, you can make this recipe with other cooked white beans, but you know my attachment to these superb Soissons beans, those very same ones that have just obtained this precious Protected Designation of Origin (PDO). www.haricotdesoissons.com
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Discover other recipes of soups, or browse the starters category. This dish pairs well with Mâcon and Sancerre.
Cream of White Nettles and Soissons Beans4.1/5
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Cream of White Nettles and Soissons Beans
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