Mediterranean Nettle Soup with Pumpkin Seed Oil

Ingredients

• 400 g young nettles
• 1 handful of chervil
• Salt
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 1 tbsp flour
• a splash dry white wine
• 200 g waxy potatoes
• 600 ml Vegetable Broth
• 200 ml heavy cream
• nutmeg
• olive oil
• pumpkin seed oil
• sour cream
• chervil (for garnish)

Instructions

1. 1.

   Wash and trim the nettles and chervil, blanch briefly in salted water, cool, drain well, then chop. Peel and dice the onion and garlic. Sauté both in hot butter. Dust with flour, let foam, then deglaze with wine. Peel, dice the potatoes and add to broth and cream. Simmer gently for about 15 minutes while stirring occasionally.

2. 2.

   Add the herbs and blend everything finely. If needed, add a little more broth or reduce further. Season with salt and nutmeg, ladle onto plates. Place two small dollops of sour cream on each soup, drizzle with the oils, and garnish with chervil before serving.