Cream Of Nettle and Groundgrass Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 400 g nettles
- 100 g round elder
- 1 onion (s)
- 3 clove (s) garlic
- olive oil
- salt and pepper
- Creme fraiche Cheese
- daisy
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic and sauté in a little olive oil. Add the washed nettles and elder leaves and steam until they collapse a little. Add the peeled and sliced potatoes, fill with water until covered and salt. Simmer over a low flame until the potatoes are cooked, then puree and season to taste.
- Serve on plates and decorate with crème fraîche islets and daisies.
- The seasoning of the ground elder rounds off the strong, rather bitter taste of the nettles very nicely.
- Tip:
- In spring, the freshly grown nettles, cut off at the bottom, can be used whole. Later, when the stem has become firm and fibrous, I only use the tips, i.e. the top 4 - 6 leaves. If I regularly harvest in the same place, fresh tips will always grow back. I prefer young, still tender leaves from the ground elder.
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