Nettle soup with scallops and horseradish

servings4
45 minutes

Ingredients

Nettle soup

  • 1l water
  • 25g of butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 500g of nettles, young
  • 6 scallops, corals removed
  • salt
  • pepper

Horseradish crème fraîche

  • 100g of fresh horseradish, finely grated
  • 150g of crème fraîche
  • lemon juice to taste
  • salt

To serve

  • fresh horseradish, grated
  • extra virgin olive oil

Method

1
Add the water to a pan with a pinch of salt and bring to the boil. Meanwhile, heat the butter in a separate pan, add the onions and garlic and cook until soft
  • 1l water
  • 25g of butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
2
Add the nettles to the boiling water and blanch for approximately 30 seconds. Use a slotted spoon to lift the nettles out of the water and add to the pan with the onions and garlic, then pour in 500ml of the nettle cooking water and remove from the heat
  • 500g of nettles, young
3
Pour into a blender and blitz until vivid green but still slightly lumpy, adding a splash more nettle cooking water if needed. Season to taste and set over a low heat to warm through
4
In a bowl, stir together the horseradish and crème fraîche and add salt and lemon juice to taste. Set aside until needed
  • 100g of fresh horseradish, finely grated
  • lemon juice to taste
  • 150g of crème fraîche
  • salt
5
Thinly slice the scallops into rounds using a very sharp knife. Divide the soup between bowls and lay a ring of the raw scallops on the surface, sprinkling over salt and pepper to season. Place a spoonful of the horseradish crème fraîche in the middle of the scallops, grate over a little horseradish and drizzle with oil. Serve immediately
  • salt
  • pepper
  • 6 scallops, corals removed