Sometimes we like to propose you some recipes from the old book about Aosta Valley cuisine published by and written by our mother. And since it’s spring, this soup with rice and nettles looks just perfect! 🙂
It is a dish of the rural tradition of the Aosta Valley, consumed in the early spring months because nettle is used mostly during spring, when it’s is more tender. If you want to prepare it in summer, no problem, because you can replace nettles with spinach or other leafy vegetables 🙂 .
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Seuppa d'éforié - Spring soup with rice and nettles
- 1 onion
- 400 g of risotto
- 200 g of peas
- 1 medium potato per person
- 1 large sprig of nettles per person
- 50 g of bacon diced
To prepare this typical spring soup you're supposed to collect tender, fresh nettle sprouts during a walk, of course using gloves to avoid unpleasant irritation.
Rinse nettles very well and let's get started.
Finely chop the onion and brown it in a few tablespoons of extra virgin olive oil, as well as bacon.
Add the rice and let it brown too. Finally, add nettle, peeled and sliced potatoes and peas into the pot. You can either use fresh or frozen peas.
Cover with water up to approximately five centimeters above the vegetable mix. Bring to a boil, then reduce the heat and simmer for 35 minutes.
Serve this spring soup with croutons and goat cheese.