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potato soup with nettles and green pea mash

potato soup with nettles and green pea mash

Serves 4

300 gr potatoes
1 onion
1 tbsp. rapeseed oil
2 tbsp. apple cider vinegar
1 l. cold water
100 gr nettles (the shoots found in march and april are the best, but buds from older plants can be used)
Salt and pepper

Pea mash
1 pot watercress
100 gr green peas (can be frozen)
1 tsp. honey
1 dl. yoghurt
Salt and pepper


30 gr. sun flower seeds
8 green asparagus
50 gr firm cheese

How it’s done

Soup - Peel and wash the potatoes and cut them into slices. Peel the onion, chop it coarsely and fry the onion gently in the oil until clear and golden, which should take about 20 min. The long cooking time will give the onion a mild and sweet flavour. Add the vinegar and let it reduce to half before adding potatoes and water and cooking them for 30 min., until tender. Rinse and swirl the nettles and blend the soup with them, before finally adjusting the flavour with salt and pepper and perhaps a bit of apple cider vinegar.

Mash – Blend all the ingredients and adjust with salt and pepper.

Garnish – Roast the sun flower seeds in the oven at 180° C for about 15 min.
Rinse the asparagus and cut or break off the bottom 2-3 cm, the thinly slice them and the cheese.

Dinnertime – Serve the hot soup with the green pea mash, garnish and a slice of good bread.

Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 16 - 17