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Nettle soup


Put on gloves and go to the meadow to pick healthy young nettles, which after cooking have an excellent taste similar to spinach. Young nettles are great for cleansing the blood and spring is the perfect time for this cleansing peel.
(more...)

Put on gloves and go to the meadow to pick healthy young nettles, which after cooking have an excellent taste similar to spinach. Young nettles are great for cleansing the blood and spring is the perf...

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Cook time30 minYield4 serving


Ingredients

  • 1 tablespoon olive oil and extra for serving
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 leek, washed and finely sliced
  • 1 large potato, thin slices
  • 1 l of vegetable broth
  • 400 g young nettles (approx. 5 cm high, washed, collected in the meadow)
  • 50 g butter, diced
  • 50 ml of 33% cream

Cooking guidelines

Heat the oil in a large skillet over medium heat. Add the onions, carrots, leeks and potatoes and cook for 10 minutes until the vegetables are soft. Add the broth and cook for another 10-15 minutes until the potatoes are soft.

Add the washed nettle leaves, cook for 1 minute to wither, then mix the soup. Season to taste, then mix in the butter and cream and mix everything thoroughly into a smooth cream. Serve drizzled with olive oil and sprinkled with croutons or roasted bacon, for example.


  • Chef: Adela
  • Published:

Category: Soups

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