Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.
Pincée de fleur de sel:
Serve the carrots warm in fall and winter as a starter on individaul plates.
Serve cold with salad leaves in summer.
The sauce can be kept in the fridge for about two weeks.
Add orange juice to the sauce with the vinegar and reduce to a syrup.
Use an orange flower honey if possible, but otherwise a wildflower honey can work too.
..parsnips can serve as “white carrots”..
..when using young and organic carrots, it isn’t necessary to peel, only wash and use..
*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.
Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.
..keeping an eye on the cooking in the barn kitchen…
..aren’t I pretty with all my colours..?
..I am the epitome of elegance, in case you haven’t noticed..
Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too. Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.
Nettle soup with petit pois pesto
Recette:
Soup:
Pick nettle leaves, wearing a pair of leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves for 4 people.
Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of garlic along and its flowers.(optional)
Mix the nettle leaves with the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
Simmer on medium heat for about 20 to 25 minutes.
Remove from the heat and mix with a hand mixer to a creamy soup.
Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir and leave to simmer very gently over low heat for another 10 minutes.
Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
Leave aside until needed.
Petit pois pesto:
Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
Mix together in a mortar and pestle with 5 sprigs chives, 2-3 TBSP olive oil and 1 TBSP pine nuts.
Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
Don’t overwork to a puree.
To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.
Bon appétit!
Pick nettles with a pair of leather or other thick gloves!
I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very well and kept it in the fridge until I started the preparation.
Rinse very well!
Pincée de fleur de sel:
Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
It resembles spinach when cooked.
Use watercress, or spinach leaves instead of nettle.
If you fear the nettle to be too “wild” to your liking, add 1 large peeled, boiled and mashed potato, OR add some spinach leaves along with the nettle.
Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.
Freshly shelled petit pois.
Last, but not least..the pea shells are off to the compost heap!
*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu –Laundry day!
Laundry day at Coin Perdu!
* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!
Myfrenchkitchen 