John Myers
Ingredients for 4 servings:
- 30 ml oil
- 100 g onion(s), chopped
- 25 g garlic, chopped
- 300 ml vegetable stock
- 150 ml cream
- 90 g nettle leaves
- 125 g butter
- salt and pepper
- nutmeg
- 4 tbsp crème fraîche
- n. B. Herbs of your choice, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
vegetarian
It’s best to collect the nettle leaves while wearing gloves. Cut the leaves from the stems with scissors and then rinse them thoroughly under running water. Add a little oil to a pot and sauté the chopped onions and garlic until translucent. Pour in the vegetable stock and cream and bring everything to a boil briefly. Season for the first time with salt, pepper, and nutmeg. Transfer the soup to a blender and only add the nettle leaves now, as otherwise the soup will turn gray instead of green. Blend the soup thoroughly, gradually adding cold butter pieces to thicken it. Season to taste if desired. If the soup is still too runny, you can thicken it with a little more plain butter or cornstarch. To serve, ladle the soup into cups or soup bowls and garnish with a spoonful of crème fraîche and the herbs.
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