It seems like you’re looking for a recipe that combines Newpon soup (which might be a typo or a less common dish), almond biscuits, and vanilla ice cream. If you meant nettle soup (a popular green soup), I can provide a recipe for that along with almond biscuits and vanilla ice cream. If you meant something else, feel free to clarify!
Here’s a complete recipe for Nettle Soup with Almond Biscuits and Vanilla Ice Cream:
1. Nettle Soup
Ingredients:
- 200g fresh nettle leaves (use gloves to handle)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1L vegetable or chicken stock
- 200ml heavy cream or coconut milk (for a vegan option)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: a pinch of nutmeg or lemon zest for flavor
Instructions:
- Wash the nettle leaves thoroughly (use gloves to avoid stings). Blanch them in boiling water for 2-3 minutes, then drain and rinse with cold water.
- In a pot, heat olive oil or butter and sauté the onion and garlic until soft.
- Add the diced potato and stock. Simmer until the potato is tender (about 15 minutes).
- Add the blanched nettle leaves and cook for another 5 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the cream or coconut milk, and season with salt, pepper, and optional nutmeg or lemon zest.
- Serve warm.
2. Almond Biscuits
Ingredients:
- 150g almond flour
- 50g all-purpose flour
- 100g sugar
- 100g unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and mix well.
- In another bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the baking sheet. Flatten slightly with your hand or a fork.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool before serving.
3. Vanilla Ice Cream
Ingredients:
- 500ml heavy cream
- 250ml whole milk
- 150g sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 6 egg yolks
Instructions:
- Split the vanilla bean and scrape out the seeds. Add both the seeds and the pod to a saucepan with the milk and cream. Heat until just simmering, then remove from heat and let steep for 15 minutes.
- In a bowl, whisk the egg yolks and sugar until pale and creamy.
- Remove the vanilla pod from the milk mixture and gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
- Strain the mixture through a fine sieve and let it cool completely.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until smooth and creamy.
Serving Suggestion:
- Serve the nettle soup as a starter, followed by the almond biscuits with a scoop of vanilla ice cream for dessert.
Enjoy your meal! Let me know if you need further clarification or adjustments. 😊
