Nettle Asparagus Soup

Ingredients

• 300 g green asparagus
• 300 g nettle leaves
• 150 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• Salt
• freshly ground pepper
• 120 g crème fraîche
• a splash of lemon juice

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the woody ends and cut into small pieces. Wash the nettle leaves, dry them, set aside a few for garnish, and roughly chop the rest. Peel, wash, and dice the potatoes. Peel and finely mince the shallot and garlic.

2. 2.

   Heat oil in a pot and sauté the shallot with garlic until translucent. Add the potatoes and asparagus, pour in broth, season with salt and pepper, and simmer over medium heat for 15 minutes. Stir in the nettle leaves and continue to simmer for another 5-8 minutes.

3. 3.

   Blend the soup, strain through a fine sieve, reheat, and stir in 100 g crème fraîche. Taste again, adjust with lemon juice, ladle into bowls, top each with a dollop of crème fraîche, and sprinkle remaining nettle leaves before serving.