Nettle – Potato – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 handful nettles, fresh young tips
- 500 g potato (s)
- 1 large onion (s) or onion (s)
- 1 carrot (s)
- 1 tablespoon flour (whole grain)
- 2 tablespoon vegetable broth, grained
- 3 tablespoon sweet cream
- 1 ½ liters water
- oil
- marjoram
- salt
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes. Clean the carrot and cut it into small pieces. Put both together with the grained vegetable stock in the water and cook until soft.
- Peel the onions, cut into small pieces and fry in the oil. Then dust with the flour and prepare an onion roux. Slowly add water and stir everything quickly so that it doesn`t clump, then add to the pot with the potatoes. Now partially mash the potatoes and carrots with a masher and continue to simmer so that the soup becomes creamy.
- Stir in the washed and finely weighed nettle tips and let them steep for about 1/4 hour. Season to taste with salt and marjoram. Add the cream if you like and serve.
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