Ingredients: 2 l rinsed leaves of stinging nettle 1.5 l water 2 tbsp (30 g) butter 3 tbsp (50 ml) flour 25 - 50 g chives 2 beef bouillon cubes salt, pepper Directions:1. Let the nettle leaves simmer until tender, usually 5 - 10 minutes is enough. 2. Strain and set the liquid aside. 3. Puree the nettles together with the chives in a food processor. The result should be a creamy paste. 4. Melt the butter in a deep casserole, add the flour and mix thouroughly at moderate heat. 5. Add the nettle water while stirring, then add the nettle puree. Let simmer for a few minutes, then add salt and pepper if required. |