Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- fresh nettle shoots
- a chopped onion
- a little butter
- three quartered potatoes
- a litre of meat stock
- some cream
- croutons
Directions
Use only the very top fresh shoots, picked in early springtime.
Fry a finely chopped onion in a little butter, then add the nettle shoots and continue on a medium heat.
After a couple of minutes add three quartered potatoes and a litre of meat stock.
Cook for half an hour, and then mix well in a blender.
Add seasoning to taste, and some cream.
Serve with croutons.
Category:Luxembourgish Recipes
Category:Luxembourgish Soups