Potato and Nettle Soup with Ricotta & Mascarpone “Praline” balls

Potato and Nettle Soup with Ricotta & Mascarpone “Praline” balls

A recipe from the Hotel Gasthof Waldschenke

45 Min
Onion 50 g
Nettles 200 g
Potatoes 100 g
White wine 125 ml
Meat broth ½ l
Cream 250 g
Butter 40 g
Garlic As desired

Ingredients for “praline” balls:
Ricotta 200 g
Mascarpone 100 g
Thickly sliced bread (toast bread) cut into cubes 100 g
Egg white 1
Parmesan 50 g
Finely chop the onion and garlic, lightly fry with butter, cut up the potatoes into small pieces and add, briefly fry, then quench with the white wine and pour in the meat broth. Leave to simmer for 20 min., add the cream, bring back to the boil. Add the washed, finely chopped nettles, bring back to the boil again, season with salt and pepper, use the blender to mix in a little cold butter and serve immediately.

Preparation for “praline” balls:
Mix all the ingredients together well, season with salt and pepper, form into small balls, deep fry in hot oil and add to the nettle soup.

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