Nettle soup with scallops and horseradish
by Richard Corrigan
Return to Recipe
Print
Ingredients
Beverages
1l water
Dairy
25g of butter
150g of crème fraîche
Fruit & Vegetables
1 large onion, chopped
1 garlic clove, chopped
lemon juice to taste
Speciality Ingredients
500g of nettles, young
Fish & Shellfish
6 scallops, corals removed
Store Cupboard
salt
pepper
101g of fresh horseradish, finely grated
Oils & Vinegars
extra virgin olive oil