Creamy Nettle Soup

Ingredients

• 200 g frozen puff pastry
• 1 egg yolk
• Salt
• 100 g grated cheese (e.g., Emmental)
• 400 g young nettles
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 200 g waxy potatoes
• 600 ml Vegetable Broth
• 200 g whipping cream
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 220°C (425°F) with fan and top heat.

2. 2.

   Thaw the puff pastry, roll it out to 5 mm thickness and cut moon-shaped pieces. Place on a parchment-lined baking sheet, brush with beaten egg yolk and sprinkle grated cheese on top. Bake in the preheated oven for 10–12 minutes until golden brown. Remove and let cool.

3. 3.

   While the pastries bake, wash and finely chop the nettles. Peel and dice the onion and garlic. Sauté both in hot butter. Dust with flour, allow to foam, then deglaze with white wine. Peel and cube the potatoes, add them along with vegetable broth and cream. Simmer gently for about 15 minutes while stirring occasionally, then puree until smooth.

4. 4.

   Add the nettles and cook briefly. If needed, pour in a little more broth or let it reduce further. Season the soup with salt and pepper to taste.