Wild Nettle & Green Garlic Soup with Smoked Almonds & Olio Nuovo
from James Ormsby of Jack Falstaff and Plump Jack CaféServes 8 to 10
INGREDIENTS:
¼ lb Butter, unsalted
1 cup Green garlic, sliced
2 tablespoons Kosher salt
1 cup Russet potato, diced
1-½ cups Dry white wine
2 cups Water
1-cup Rich chicken stock
1-cup Milk
1 qt Nettle leaves, packed
1 teaspoon Ground black pepper
Pinch Nutmeg
Smoked slice almonds
Drizzle of olio nuovo
PREPARATION:
Heat a 4 quart pot on medium high heat. Add the butter, melt, and wait until it is golden brown, stirring as you go. Add the green garlic and the salt and cook for 5 minutes. Then add the diced potato. Add wine and cook off the alcohol, and then add the water, stock and milk. Cook this covered for 10 minutes. Take off the heat and add the nettle leaves. Blend on high in batches according to your blenders size.
Strain through a fine strainer. Place soup back into pot and taste for seasoning
Add the nutmeg and adjust. If using salted chicken broth or salted butter add ½ the salt in the beginning. Chill on a ice bath if making ahead , and then bring to a simmer and serve.
Garnish with almonds and olio nuovo.