Potato Nettle Soup

Ingredients

• 600 g starchy cooking potatoes
• 1 Parsnip
• 1 onion
• 2 tbsp Rapeseed oil
• 100 ml dry white wine
• 1 l vegetable broth
• 2 handfuls young nettles
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel and dice the potatoes and parsnip. Peel and finely chop the onion. Sauté in hot oil in a pot until translucent, then add the potatoes and parsnip and cook 2-3 minutes without color. Deglaze with wine, pour in broth, and simmer for about 15 minutes until tender.

2. 2.

   Meanwhile wash and finely chop or weigh the nettles. Puree only part of the soup so the potatoes remain slightly chunky. Stir in the nettles and bring to a boil. Reduce heat and let it steep for about 10 minutes. Season with salt, pepper, and nutmeg before serving.