Nettle Soup with Cream

Ingredients

• 200 g starchy potatoes
• 400 g nettle tips
• 1 handful chervil
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 200 ml whipping cream
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel and dice the potatoes. Wash, clean, and chop the nettles and chervil. Peel and dice the onion and garlic. Sauté both in hot butter until translucent. Dust with flour, let it foam, then deglaze with wine. Add broth, cream (leave about 4 tbsp), and potatoes. Simmer gently for about 15 minutes while stirring occasionally. Add herbs, bring to a boil once, then puree everything finely. If needed, add more broth or reduce further. Season with salt and nutmeg, serve in deep bowls. Drizzle remaining cream decoratively in dollops.