Soup/starter

Nettle is healthy, tastes good and you can pick its fresh sprouts for free in forests in the springtime. I usually make nettle tea but it is also great for soups. Here comes my favourite one:

  • Soak 100 g barley for 1 hour.
  • Chop 1 onion finely and run it on hot olive oil in a saucepan.
  • Add 4 tablespoon ground almond and 1 tablespoon all purpose flour. Stir it until gets golden.
  • Chop celery root and leaves, a bit of fresh lovage as well as a generous amount of fresh chive, basil, oregano and sage leaves. Add it to the onion-almond mix.
  • Add 1-1.5 l water (depends on how thick soup you want) and a stock cube.
  • Rinse barley and add to the soup when it is boiling.
  • Add salt and cook it slowly until the barley is almost done.
  • Add a big bunch of fresh, chopped nettle and cook it for 5 more minutes.
  • Serve it with parmesan cheese and brown bread.

This is one of the fastest dinners I can make - and I make it pretty often, because I love the combination of broccoli, dried basil and garlic.

  • In a cooking pot, cook 1 smaller, finally chopped onion with 4 tablespoon olive oil.
  • Add a big tablespoon white flour and stir until it becomes golden.
  • Add about 1 litter water and 1 chopped potato and cook it for about 5 minutes.
  • Add broccoli florets, 0.5 vegetable bouillon cube, salt, pepper, dried basil powder, 2 finally chopped garlic cloves and cook it until the broccoli becomes soft.
  • Mix it with a blender.
  • Add 0.5 dl cream, stir and warm it up again (do not boil).
  • Serve it with sour cream and bread or focaccia.