THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Nettle soup
Description
Nettle soup is a great springtime classic. Inexpensive, nourishing and rich in nutrients, it is prepared using only the tender, fragrant young leaves. Served hot, its delicate flavour and intense green colour will win you over. A great way to make the most of nature's treasures when the warm weather returns!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Peel and finely chop the onion. Fry gently in a pan with a little olive oil.
2. Carefully wash the nettle leaves (using gloves). Add them to the pan and leave to reduce.
3. Peel the potatoes, cut into small cubes and add.
4. Pour in the water and stir in the stock cubes.
5. Cook over a medium heat for about 20 minutes, until the potatoes are tender.
6. Blend the soup until smooth.
7. Season with salt and pepper before serving.
Tip: some people like to add a poached or hard-boiled egg to the soup to make a complete dish.
THERMOMIX® METHOD
