Veluty and rutabaga, salty whipped with bacon and purple basil

Method

1. 1

   Start by preparing the nettles by gently removing the leaves from the stems. Wash them thoroughly with cold water lettuce.

2. 2

   Finely slice the onion and gently brown in a large saucepan with butter for about 5 minutes.

3. 3

   Add the nettle leaves and lettuce to the pan and let them sweat with the onion for a few more minutes.

4. 4

   Meanwhile, peel the rutabagas, wash them well and cut them into medium-sized pieces. Add them to the pan.

5. 5

   Pour water until you cover the vegetables, add salt and simmer over low heat for 30 minutes with the lid.

6. 6

   After cooking, mix the soup until you get a smooth and velvety consistency. Adjust seasoning with mill pepper according to your taste.

7. 7

   For the filling, white the bacon in boiling water for a few minutes, then drain them and grill them in the pan without adding any fat. Drain the fresh cream to get a firm chantilly.

8. 8

   At the time of serving, have the quenelles of chantilly on the hot soup with two tablespoons. Decorate with crispy bacon and some purple basil leaves.

Nutrition

calories

320 kcal

fatContent

24 g

fiberContent

6 g

sugarContent

5 g

sodiumContent

650 mg

proteinContent

10 g

cholesterolContent

45 mg

carbohydrateContent

22 g

saturatedFatContent

14 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

Reviews