Nettle soup with malt croutons
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Nokka soup is the best kind of starter food. The tasty malt croutons add a touch of flavour to the dish. Serve as a summer lunch or starter.
Ingredients for six
2 tablespoons dried and crumbled nettle leaves* 2 tablespoons butter 2 tablespoons wheat flour 1 l red milk 1/2 teaspoon white pepper salt and a pinch of sugar
Malt croutons
3 slices of malt breadää 2 tbsp oliveöljyä
*Tip: harvest the top leaves of the nettle after the rain, dry and grind them in a jar. Use nettles instead of spinach, for example in soups and braids.
Dice the malt loaf and place in a pan in the middle. Add the olive oil and start to fry, stirring occasionally. Be careful not to burn the croutons.
In the saucepan, add the butter and as soon as it has melted, add the wheat flour, stirring constantly with a whisk.
Drizzle in the milk a few drops at a time. Season with pepper, salt and sugar. Bring to a rapid boil and add the dried nettles. Stir and leave to simmer under the lid for a few minutes.
Stir well and ladle onto plates. Garnish with malted barley and herb leaves.
