Nettle Soup Recipe - Great British Chefs
Richard Corrigan spruces up a classic nettle soup recipe with beautiful fresh scallops and horseradish crème fraîche
Ingredients
- 1l water
- 25g of butter
- 1 large onion, chopped
- 1 garlic clove, chopped
- 500g of nettles, young
- 6 scallops, corals removed
- salt
- pepper
- 100g of fresh horseradish, finely grated
- 150g of crème fraîche
- lemon juice to taste
- fresh horseradish, grated
- extra virgin olive oil
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