Summary

Ingredients

• 400 g nettles, youn leaves, washed
• 3 onion (s), red, chopped
• 1 potato (s), peeled and diced
• 800 ml cold water
• 1 vegetable stock cube
• salt and pepper
• Crème fraîche, as you like
• 3 slices bread, for croutons
• some butter, for soup and croutons

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Instructions

1. Melt some butter in a soup pot, add the onions and sweat over low heat for about 5 minutes. Put the nettles in the pot and sweat for a minute. Add the diced potato and fill up with the cold water. Season with salt and pepper. Cover and simmer over low heat for about 20 minutes until the potato cubes are cooked through. Finely puree the soup with the cutting stick or in a blender. Season to taste with vegetable stock cubes, salt and pepper.
2. For the croutons, heat a little butter in a pan and dice the bread. Fry the bread, turning it frequently, until it is golden brown and crispy.
3. Serve the soup in preheated plates and garnish with a few croutons and a dollop of crème fraîche.