Nettle Soup with Sour Cream

Ingredients

• 400 g young nettles
• 1 handful chervil
• 1 onion
• 2 Garlic cloves
• 3 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 50 ml light grape juice
• 200 g waxy potatoes
• 600 ml Vegetable Broth
• 200 ml whipping cream
• Salt
• Nutmeg (freshly grated)
• 2 slices whole‑grain toast
• 4 tbsp Sour cream

Instructions

1. 1.

   Wash, clean and chop the nettles and chervil. Peel and dice the onion and garlic. Sauté both in 1 tbsp hot butter. Dust with flour, let it foam, then deglaze with grape juice. Peel, cube the potatoes and add them with broth and cream. Simmer gently for about 15 minutes while stirring occasionally.

2. 2.

   Add the herbs and blend everything finely. If needed, pour in a little more broth or reduce further. Season with salt and nutmeg. For croutons, dice the toast and brown it in the remaining butter in a pan.

3. 3.

   Serve the soup in warmed bowls, spoon a tablespoon of sour cream on top decoratively, and sprinkle with croutons.