Preparation time: 15 min. Total time: 35 min.
Ingredients (for 4 people):
- 1 onion
- 2 medium-sized potatoes
- 1 clove garlic (optional)
- 1 litre water or vegetable stock
- 200 g young nettle leaves (only the tops or the first 4-6 leaves)
- 1 tablespoon olive oil or butter
- salt and pepper
- Cream (optional)
To prepare:
Pick the nettles with gloves, away from roads and treated areas. Wash thoroughly.
In a saucepan, sauté the chopped onion in the oil or butter until translucent.
Add the chopped potatoes and garlic. Sauté for 2-3 minutes.
Pour in the water or stock, bring to the boil and cook for 15 minutes.
Add the nettles and cook for a further 5 minutes (they lose their spiciness when cooked).
Blend until the soup is smooth.
Season with salt and pepper and add a dash of cream if desired. Serve hot with farmhouse bread.
Tips:
This soup can also be enjoyed cold, in summer, as a velouté.
Variations: add a little leek, parsley or even a few sorrel leaves for a tangy note.