Nettle is better known as weed than vegetable which is truly a shame given its nutritious value. On the other hand, those who know to appreciate this plant believe that this is the most useful available green vegetable due to its availability and nutritional value. It has been recognized as such by ancient Egyptians, Greeks and Romans. It is used to treat the anemia, digestion disorders, rheumatism, kidney diseases and also to cleanse blood.
Blanche nettle for a minute or two, remove the excess water and chop it finely or mix in a food processor with some of the water in which it was cooking. Cut the onion to quarters and cook it in ½ l of water with some salt. Leave it to cool and mix with the water remaining from cooking. Fry corn flour in a pan until it starts to release scent and stir well so there are no residues left over. Mix in chipped nettle and onion and add water remaining from the cooking depending how thick you want it to be. Season it with some salt and leave it to cook for a couple of minutes.
- corn flour – 3 tablespoons
- milk – 2 dcl
- red onion – 2
- ½ kg of young nettle leaves
- water from the onion
- parley leaves
Sprinkle the soup with finely chopped parsley leaves before serving. Is also good to serve 2 slices of dark bread and sour cream or tofu cream. Cream is added directly into a plate with the soup.