{"id":5676,"date":"2015-04-29T17:08:14","date_gmt":"2015-04-29T15:08:14","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5676"},"modified":"2015-04-29T17:11:11","modified_gmt":"2015-04-29T15:11:11","slug":"stingning-nettle-soup-with-bears-garlic-oil-brennesselsuppe-mit-baerlauchoel","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5676","title":{"rendered":"stingning nettle soup with bear’s garlic oil \/\/ brennesselsuppe mit b\u00e4rlauch\u00f6l"},"content":{"rendered":"

\"stinging<\/a><\/p>\n

cooking with stinging nettles is always fascinating. this soups’ highlight is the combination of the creamy stinging nettles soup and the aromatic bear’s garlic oil. it harmonizes perfectly and, by the way, makes the dish good looking.<\/p>\n

i am always excited when i cook a dish that contains\u00a0ingredients i simply found in the meadow or in the woods. it is really amazing what you can find for free out there and what delicious things you can prepare with. the main ingredients for this soup\u00a0are the stinging nettles, sprouting everywhere in spring and the bear’s garlic, which you can\u00a0find in\u00a0special places in the woods or in parks. both are the very first greens in spring, even before anything\u00a0else starts to grow.<\/p>\n

enjoy the spring-time and open your eyes for what the nature is offering to us.<\/p>\n

100 g butter
\n1 onion or 1 leek
\n4 cups nettles
\n450 g potatoes
\n1 liter chicken or vegetable stock
\nsalt and pepper
\ncream
\n1 bunch bear’s garlic
\nolive oil<\/p>\n

chop the onion or leek. use gloves to wash the nettles. dry them and pour them with the onion or leek and the butter in a pan and saut\u00e9.<\/p>\n

wash, peel and cut the potatoes in small pieces. add the potatoes to the pan. then, add the stock and simmer gently for halve an hour or until the potatoes are tender.<\/p>\n

in the meantime prepare the bear’s garlic oil. for this, wash the bear’s garlic, chop it roughly and blend it with some olive oil until smooth.<\/p>\n

blend the soup until everything is smooth. season with salt and pepper. serve the soup with some cream and the bear’s garlic oil.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

100 g butter
\n1 stange lauch oder 1 zwiebel
\n4 tassen brennesseln
\n450 g kartoffeln
\n1 l h\u00fchner- oder gem\u00fcsebr\u00fche
\nsalz und pfeffer
\nsahne
\n1 bund b\u00e4rlauch
\noliven\u00f6l<\/p>\n

den lauch oder die zwiebeln hacken. zum waschen der brennnesseln handschuhe verwenden. die brennnesseln trocknen und mit dem lauch oder der zwiebel in eine pfanne geben und mit der butter d\u00fcnsten.<\/p>\n

die kartoffeln waschen, sch\u00e4len und in st\u00fccke schneiden. die kartoffeln zu den anderen zutaten in den topf geben. die br\u00fche dazu geben, aufkochen und etwa eine halbe stunde k\u00f6cheln lassen bis die kartoffeln weich sind.<\/p>\n

in der zwischenzeit kann das b\u00e4rlauch\u00f6l zubereite werden. den b\u00e4rlauch waschen und grob hacken und mit \u00f6l p\u00fcrieren bis \u00f6l und b\u00e4rlauch miteinander vermischt sind.<\/p>\n

die suppe ebenfalls fein p\u00fcrieren. mit salz und pfeffer w\u00fcrzen. und die suppe mit etwas sahne und b\u00e4rlauch\u00f6l servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

cooking with stinging nettles is always fascinating. this soups’ highlight is the combination of the creamy stinging nettles soup and the aromatic bear’s garlic oil. it harmonizes perfectly and, by the way, makes the dish good looking.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[139,31,103],"class_list":["post-5676","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-bears-garlic","tag-stinging-nettles","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5676"}],"version-history":[{"count":14,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5676\/revisions"}],"predecessor-version":[{"id":5693,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5676\/revisions\/5693"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5676"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}