Nettle and Morel Soup

Ingredients

• 125 g potatoes
• 50 g onions
• 2 tbsp butter
• 0.8 l vegetable broth
• 500 g young nettle
• 1 tsp lemon juice
• 75 ml heavy cream
• Salt
• pepper (ground)
• nutmeg
• 50 g fresh morels
• 2 tbsp crème fraîche

Instructions

1. 1.

   Peel and finely dice the onions and potatoes, sauté in 1 tbsp butter, pour in vegetable broth and simmer until tender for about 25 minutes.

2. 2.

   Wash nettle leaves, pat dry, roughly chop, add to soup, cook briefly, then blend into a smooth puree. Stir in cream and season with lemon juice, nutmeg, salt, and pepper.

3. 3.

   Wash morels thoroughly, pat dry and sauté in 1 tbsp hot butter for 2 minutes. Add crème fraîche.

4. 4.

   Serve the soup in bowls and top with the sautéed morels.

5. 5.

   Garnish with edible flowers if desired.