Grandma's potato soup with nettles

Ingredients for 4 servings:

• 500 g potatoes, floury
• 1 large onion(s)
• 1 tbsp lard or other oil/fat for frying
• 1 liter vegetable broth
• 1 bunch of young nettles
• 2 tbsp crème fraîche
• salt and pepper
• nutmeg
• marjoram

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for spring

Peel and finely dice the onion. Peel and dice the potatoes. Wash the nettles and place them in a kitchen towel. Flatten the kitchen towel (e.g., with a rolling pin or something similar) to destroy the stinging hairs and avoid injuring yourself. Then chop them finely. Add the lard to the pot and fry the onions until they have browned. Add the potatoes and fry briefly. Deglaze everything with the stock and simmer for 20 minutes. Now add the nettles to the soup. Season to taste and simmer for another 10 minutes. Stir in the crème fraîche and season again. Puree or mash if desired. Tip: If you like, you can chop up some sausages before serving and let them simmer briefly in the hot soup, or serve them with croutons (a great way to use up leftover stale bread). A spring-like potato soup based on my great-grandmother’s recipe.