Ingredients
- 500 g young nettle leaves, washed
- 1 onion, finely chopped
- 1 large floury potato, peeled and diced
- 1 l vegetable stock
- Salt and pepper
- 50 g sour cream
- Croutons for garnish
- 1 tbsp. rapeseed oil
Instructions
Finely chop one third of the nettle leaves and set aside. Heat the rapeseed oil in a stock pot, add the onion and fry over low heat for about 5 minutes. Add the diced potato and also fry for a few minutes. Add the remaining 2â„3 nettle leaves to the pot and cook for 1 minute. Then add the stock and sour cream and simmer on low heat for about 10 minutes until the potato cubes are cooked. Mix the soup with a stick blender until smooth. Season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped nettle leaves and croutons.
