Creamy Nettle Sauce with Smoked Salmon

Ingredients

• 500 g fresh nettles
• 1 bundle parsley
• 1 handful chervil
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 0.75 l vegetable broth
• 0.25 l heavy cream
• 4 slices smoked salmon (cut into strips)
• Salt
• Pepper
• garnish
• 2 tbsp roasted pumpkin seeds
• chervil

Instructions

1. 1.

   Wash the herbs, shake dry, pluck the leaves of parsley and nettles from stems, chop all together.

2. 2.

   Peel the onion and garlic clove, finely chop. Heat butter in a pot, sauté onion and garlic, then pour in vegetable broth and cream. Let the soup simmer on low heat for 5 minutes, then stir in the herbs and blend until smooth. Season with salt and pepper, serve on plates. Arrange salmon strips on top, sprinkle with pumpkin seeds and chervil.

3. 3.

   Serve immediately.