Summary

Ingredients

• 500 g nettles, only the tips, weihed prepared
• 500 ml water (cooking water)
• 1 teaspoon, leveled salt
• 500 ml broth
• 2 tablespoon, leveled cornstarch
• 3 tablespoon milk, to mix
• 2 tablespoon heavy cream
• salt
• Nutmeg, grated
• 1 roll, cut into cubes
• some butter

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Instructions

1. Wash the prepared nettles thoroughly, put them in boiling salted water and cook over low heat. Transfer to a sieve to drain and then finely chop. Catch the cooking water and measure 500 ml of it.
2. Bring the cooking water and stock to the boil and remove from the hob. Add the mixed cornstarch while stirring and bring to the boil again briefly. Stir in nettles and cream and season with salt and nutmeg.
3. Brown the diced bread roll in hot butter and add to the soup just before serving.