Market counters are full of spring greens these days. Our chef Müge shares a recipe made by her favorite leaves; nettle soup. read more
Market counters are full of spring greens these days. Our chef Müge shares a recipe made by her favorite leaves; nettle soup.
As spring has changed our life fluency, the food on the plates of 313 is different as well. Our buffet is very colorful. Seeing the change in the market counters make us happy, too.
We generally go to women’s market in Fatih on Sundays or the organic market in Bomonti on Saturdays. We encounter great views. All the counters are as green as grass. Fava bean and artichoke are the first to buy on our list.
Talking about fava bean, we cooked it in a different way this year. We added orange juice, spring greens and red beet to the beans. It tastes very different. I suggest trying it.
My favorite among the spring leaves is nettle. It is very easy to find nettle these days. While I was little, I used to play in our garden in Büyükada and the nettles used to hurt me. I could have never guessed that nettles would taste this good. When you touch the nettle with bare hands, it bites and itches you. I suggest using gloves and scissors while cleaning the leaves.
You can cook many dishes with nettle. I would like to share with you my favorite.
2 mid-sized onions
3 large potatoes
100 gr. butter
1-teaspoon dry cilantro
After washing all the leaves we put them in a strainer. We melt the butter in a saucepan and put the onion and potatoes we sliced as cubes inside. We add water covering the ingredients. We cook until the potatoes are soft enough. I suggest you wait for the blend to cool down a little before adding the nettles. In this way, the greens will stay green.
We blend all the leaves and potatoes. You can add a little water as well.
Before serving the soup, you can add some cream and goat choose.
TAGS: NETTLE, SOUP, SPRING, GREENS