Nettle bud soup

Nettle bud soup

Introduction:

Production steps:

Step 1: carefully pick the nettle buds with gloves on.

Step 2: rinse with water.

Step 3: blanch in salted boiling water for 30 seconds - 1 minute, drain and rinse with cold water.

Step 4: squeeze out the water and cut it into pieces (or put it into the blender to beat it into antler). Cut up the garlic, too.

Step 5: heat the oil in a small pot and stir fry the garlic.

Step 6: add nettle leaves and stir fry for 1 minute.

Step 7: add chicken soup and simmer for 8-10 minutes.

Step 8: add the cooked chickpeas, mix well, then remove.

Materials required:

Nettle leaves: moderate

Chicken soup: 250ml

Cooked chickpeas: 40g

Garlic: 1 capsule

Olive oil: half teaspoon

Note: Note: the stings on the stem and leaf of nettle are toxic (allergic reaction). Once they are touched, they are as painful as bee stings. Its toxicity causes irritating dermatitis immediately after skin contact, such as pruritus, severe burns, redness and swelling, etc. So you must wear gloves when picking nettles. I cut the buds with gloves and scissors.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light