Nettle Soup
Ingredients
- 1 tbsp Olive oil Plus extra for drizzling
- 1 Onion Chopped
- 1 Carrot Diced
- 3 cloves Garlic Finely chopped, or a handful of ramson plants
- 1 Floury potato Maris Piper or similar, peeled and chopped
- 1 liter Vegetable stock
- 200 grams Nettle leaves Freshly picked, washed
- 100 ml Cream
- to taste Salt and pepper
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion, carrot, garlic (or ramson), and potato. Cook for 10 minutes, until softened.
- Add the stock and bring to a boil. Reduce heat and simmer for 10-15 minutes, until the potato is tender.
- Add the nettle leaves and simmer for 1 minute, until wilted.
- Blend the soup until smooth.
- Season to taste with salt and pepper.
- Stir in the cream.
- Serve drizzled with extra oil and with warm crusty bread.
