John Myers
Ingredients for 3 servings:
- e.g. nettles, only the tips, about 1 salad strainer full
- 1 small shallot(s)
- 1 clove(s) garlic
- 1 small potato(s)
- 1 shot of white wine
- 700 ml vegetable stock
- e.g. salt and pepper
- e.g. cream, optional
- e.g. olive oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Wash the nettles thoroughly, boil in a pot of salted water for about 2 minutes, and then drain. Peel and finely chop the shallot and garlic. Peel and grate the potato. Briefly fry the shallot and garlic in hot olive oil until translucent. Add the boiled nettles and grated potato and deglaze with white wine. Add the vegetable stock and simmer for about 10 minutes. Then puree with a hand blender. Season with salt and pepper to taste. If desired, you can add a dollop of cream to the soup.
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