{"id":969,"date":"2016-04-10T11:45:23","date_gmt":"2016-04-10T09:45:23","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=969"},"modified":"2017-03-29T10:57:26","modified_gmt":"2017-03-29T08:57:26","slug":"nasslorna","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/nasslorna\/","title":{"rendered":"N\u00e4sslorna ute i backarna st\u00e5"},"content":{"rendered":"

F\u00f6rst l\u00e4ngtar man, och letar. De d\u00e4r sm\u00e5 gr\u00f6na ettriga bladen \u00e4r hett byte. Jag vandrar runt kolonilotten och min kollogranne, ett under av v\u00e4nlighet, tittar lite snett idag. B\u00e5da \u00e4r p\u00e5 n\u00e4sseljakt och just nu \u00e4r v\u00e5r kommande fiende den allra b\u00e4sta v\u00e4nnen. Varje lite blad \u00e4r v\u00e4lkommet. F\u00f6rsta ogr\u00e4set blir v\u00e5rens b\u00e4sta soppa.<\/strong><\/p>\n

N\u00e4sslor doftar. Starkt och v\u00e5rigt. Det finns s\u00e4kert siffror som kan ber\u00e4tta om n\u00e4ring och nyttigheter, men jag vill bara ha v\u00e5r. Och den finns h\u00e4r. I solen, i n\u00e4sselbacken med stickiga, pirriga fingertoppar.<\/p>\n

N\u00e4sselsoppan \u00e4r som en ritual, ett v\u00e5rskrik. Och s\u00e5klart sitter mycket av effekterna i huvudet. Jag k\u00e4nner mig aldrig s\u00e5 pigg och \u00e5terh\u00e4mtad. Rena h\u00e4lsokuren. Jag g\u00e5r lite snabbare, skrattar h\u00f6gre och tar trapporna i bara fyra steg. Rekord. Allt funkar b\u00e4ttre och man \u00e4r p\u00e5 g\u00e5ng. Uppvaknad.<\/p>\n

\"n\u00e4sselsoppa.,<\/a>
V\u00e5rens f\u00f6rsta prim\u00f6rer \u00e4r de vilda \u00f6rterna. Ettriga ogr\u00e4s som just nu \u00e4r de mest efterl\u00e4ngtade.<\/figcaption><\/figure>\n

De f\u00f6rsta prim\u00f6rerna \u00e4r de vilda. Odlingarna har inte en chans. Det vilda \u00e4r h\u00e4rdat och av r\u00e4tta virket. Vet precis n\u00e4r det \u00e4r dags. F\u00f6r\u00e4dlade gr\u00f6dor kr\u00e4ver lite fj\u00e4sk, men n\u00e4sslor sk\u00f6ter sig sj\u00e4lva. Det robusta finns ocks\u00e5 i smaken. Lite k\u00e4rv, men l\u00e4tt att matcha med trevliga ingredienser som mjukar upp utan att d\u00f6va.<\/p>\n

Och nu \u00e4r b\u00e4sta tiden. Beroende p\u00e5 plats i landet f\u00f6rst\u00e5s, men det handlar om n\u00e5gra f\u00e5 veckor. M\u00e5nga samlar och sparar. Jag njuter nu som v\u00e5rdelikatess. Ibland plockar jag en extra omg\u00e5ng, f\u00f6rv\u00e4ller snabbt och fryser f\u00f6r att ta fram som enstaka happening under h\u00f6st eller vinter.<\/p>\n

Men allra f\u00f6rst blir det soppa. Som kan g\u00f6ras p\u00e5 m\u00e5nga s\u00e4tt. Jag vill helst ha min ren utan krusiduller. Men barnen och P vill ha en mildare variant som jag kommer bjuda p\u00e5 h\u00e4r.<\/p>\n

Och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n

V\u00e5rsoppa p\u00e5 n\u00e4sslor (4 pers)<\/h2>\n
    \n
  • 1 l n\u00e4sslor (ca 100 g)<\/li>\n
  • 1 l spenat (ca 100 g)<\/li>\n
  • 1 schalottenl\u00f6k<\/li>\n
  • 1 vitl\u00f6ksklyfta<\/li>\n
  • (ev. \u00bd tsk f\u00e4nk\u00e5lsfr\u00f6)<\/li>\n
  • 5 dl vatten, ev. fr\u00e5n n\u00e4sselkoket beroende p\u00e5 s\u00e4ltan<\/li>\n
  • 1 \u00bd msk koncentrerad fond, kyckling eller vegetarisk<\/li>\n
  • 2 dl gr\u00e4dde, el cr\u00e8me fraiche<\/li>\n
  • salt<\/li>\n
  • 4 kokta \u00e4gg<\/li>\n
  • finskuren gr\u00e4sl\u00f6k om du har<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Rensa n\u00e4sslorna och sk\u00f6lj dem mycket noga. Det d\u00f6ljer sig l\u00e4tt sm\u00e5 irriterande sandkorn i de krulliga bladen. Koka upp l\u00e4ttsaltat vatten i en kastrull. L\u00e4gg i n\u00e4sslor och spenat. F\u00f6rv\u00e4ll i tre minuter. H\u00e4ll av, men spara vatten till soppan. Kontrollera s\u00e4ltan noga s\u00e5 att det inte blir f\u00f6r mycket.<\/li>\n
    2. Skala och finhacka l\u00f6k och vitl\u00f6k. Hetta upp en gener\u00f6s klick sm\u00f6r i en kastrull och l\u00e5t l\u00f6ken fr\u00e4sa sig genomskinlig, inte brynt. L\u00e4gg ev. i f\u00e4nk\u00e5lsfr\u00f6. Jag tycker det blir j\u00e4ttebra, men ett av barnen protesterar.<\/li>\n
    3. H\u00e4ll p\u00e5 vatten\/spad, fond och gr\u00e4dde eller cr\u00e8me fraiche. L\u00e4gg i de f\u00f6rv\u00e4llda bladen och mixa . G\u00e4rna med stavmixer. Jag gillar n\u00e4r soppan \u00e4r helt sl\u00e4t. Smaka eventuellt av med en aning salt.<\/li>\n
    4. Skala och halvera \u00e4ggen som serveras i soppan. Jag sk\u00f6rdade av de f\u00f6rsta gr\u00e4sl\u00f6ksstr\u00e5na och skaren fin driva som fick \u00e5ka med. Dags att njuta och k\u00e4nna den klorofylliga energin som sprider sig i sj\u00e4len.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      F\u00f6rst l\u00e4ngtar man, och letar. De d\u00e4r sm\u00e5 gr\u00f6na ettriga bladen \u00e4r hett byte. Jag vandrar runt kolonilotten och min kollogranne, ett under av v\u00e4nlighet, tittar lite snett idag. B\u00e5da \u00e4r p\u00e5 n\u00e4sseljakt och just nu \u00e4r v\u00e5r kommande fiende den allra b\u00e4sta v\u00e4nnen. Varje lite blad \u00e4r v\u00e4lkommet. F\u00f6rsta ogr\u00e4set blir v\u00e5rens b\u00e4sta soppa.<\/p>\n","protected":false},"author":152,"featured_media":971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,62],"tags":[150],"yoast_head":"\nN\u00e4sslorna ute i backarna st\u00e5 - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"De f\u00f6rsta n\u00e4sslorna \u00e4r efterl\u00e4ngtade prim\u00f6rer. Klorofylliga energispridare som ger b\u00e4sta v\u00e5rsoppan. 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