2ozeach celery and onion (1.5 stalks of celery and ½ a small onion
½ozgarlic2 large cloves
3ozJamon serranoprosciutto or ham, finely diced (¼ inch)
2tablespoonsunsalted butter
¼cupdry white wine
4cupsham or prosciutto stockcooled
¼cupplus 2 tablespoons fine cornmeal
3ozfresh young nettles
Fresh cracked black pepperto taste
Extra virgin olive oilfor garnishing, preferably Spanish
Instructions
Mix the stock and corn meal, whisk, and reserve.
Mince the celery, garlic and onion, then sweat in a 2 quart sauce pot with the ham and butter slowly for 10 minutes. Add the wine and cook off for a minute.
Whisk the stock-cornmeal mixture, then pour into the pot, bring to a simmer, and cook for 15 minutes or until the cornmeal is tender, stirring occasionally to prevent clumping,
Meanwhile, using gloves if your scared of nettles, or if the nettles are large, or using scissors, cut the nettles into small pieces. I like to ball the nettles up, slice them, then rotate the ball 180 degrees and cut the other way for a rough dice. Add the nettles to the pot, stir, then cook for 5-10 minutes more on low heat.
Taste the soup and adjust as needed (it should not need much salt, especially if you used ham or prosciutto broth.
Ladle 1 cup of the soup into small bowls or soup cups and pass the olive oil and fresh pepper at the table.
After cooling, the soup will tighten, refresh it with a splash of water to restore it’s consistency.
Notes
Many different greens can be used here, such as wood nettles or lambs quarters.