Nettles and Tomatoes Soup
calories: low
category: soup
cost: low
difficulty: easy
preparation time: 75
Ingredients
Nettles 1 kilo
Lard 50 gr.
Onions 1 small one
Extra-virgin olive oil 2 spoonfuls
Ripe Tomatoes 4
Salt to taste
Pepper to taste
Grated Parmesan cheese 4 spoonfuls
See our
Wine Tips
for your meals
Lard 50 gr.
Onions 1 small one
Extra-virgin olive oil 2 spoonfuls
Ripe Tomatoes 4
Salt to taste
Pepper to taste
Grated Parmesan cheese 4 spoonfuls
See our
Wine Tips
for your meals
Preparation Detach all the leaves and throw them away. Break the stalks into pieces and remove the fibrous parts (you should then have about 700 gr. left).
For the sauce: Chop up the lard and the onion and sauté in a saucepan with the oil at a low heat for a few minutes. Then peel the tomatoes, remove the seeds and chop them up then add. Let it cook for 10 minutes.
Then add the nettle stalks and a ladleful of hot water, the salt and pepper and cook for about 45 minutes adding a little boiling water every now and then. Serve the soup piping hot. If you wish, you can serve it wish a lot of grated cheese as an optional. The Chef's tips Cerasuolo d'Abruzzo is a 10/12 ° dry cherry coloured red wine to be served at 18/20 °C Curiosity This vegetable, although delicious to eat, is famous because it makes your hands itchy when you gather it. Consequently you must use rubber gloves when you touch the leaves while preparing this recipe
For the sauce: Chop up the lard and the onion and sauté in a saucepan with the oil at a low heat for a few minutes. Then peel the tomatoes, remove the seeds and chop them up then add. Let it cook for 10 minutes.
Then add the nettle stalks and a ladleful of hot water, the salt and pepper and cook for about 45 minutes adding a little boiling water every now and then. Serve the soup piping hot. If you wish, you can serve it wish a lot of grated cheese as an optional.
