Creamy nettle soup

Takes 30 minutes | Serves 4 | Rating: 5 / 5

Ingredients

100 g nettles
2 tbsp olive oil
1 clove garlic
1 unit onion
200 g potato
100 g carrot
1 unit celery stalk
400 ml vegetable broth
100 ml water
200 ml cream
some to taste salt
some to taste pepper
some to taste Tabasco
some to taste sour cream
2 units eggs

Steps

Preparation

• Boil water and blanch the nettles for 1 minute. Drain the water and rinse in ice-cold water.
• Heat oil in a thick-bottomed pot and sauté onion and garlic until soft.
• Add potato, carrot, and celery and sauté for 30 seconds.
• Add the broth and simmer for 10 minutes.
• Add the nettles along with the water, bring to a boil and cook for 5 minutes.
• Pour into a blender and blend until smooth.
• Before serving: Bring the soup to a boil with the cream and let it simmer for a couple of minutes.