Wash the nettle leaves and pat dry. Peel and finely chop the onions. Sauté in 20g butter until translucent. Remove the scampi from the skins, briefly toast the skins in the onion butter. Pour in 3 / 8l of stock and 3 / 8l of cream and everything for 20min. easy to cook. Pour the soup through a sieve and collect in a saucepan. Puree the nettle leaves with the rest of the broth and stir into the soup. Fold in the remaining butter in flakes. Whip the rest of the cream until stiff and fold it into the soup just before serving or place it on top of the soup as a swab.
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