John Myers
Ingredients for 4 servings:
- 1 bag of nettles
- 3 large potatoes
- 1 large onion(s)
- some butter
- 800 ml water
- 1 cup of cream
- some milk
- some vegetable broth
- possibly nutmeg
- e.g. crème fraîche
- n. B. Croutons
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Guaranteed not to burn your tongue!
Since you only use the leaves, pick a large bag of nettles if possible (wear gloves!). Rinse the freshly picked nettles thoroughly in a sieve with hot water and pick off the leaves, preferably with gardening gloves. Peel the potatoes, dice them very finely, and cook until tender. Meanwhile, peel and dice the onions, and sauté them in butter. Add the nettle leaves to the pot and sauté until the nettles have collapsed. Now pour over the water (the amount depends on how many nettles you picked). Add the potatoes and cream. Purée everything with a hand blender. Finally, season with nutmeg and vegetable stock, adding a little more milk if desired. Serve with crème fraîche and sprinkle with croutons, if desired.
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