Homemade Nettle Soup

For the nettle soup, pick the nettles with garden gloves. It’s best to take a pair of garden shears right away to cut off only the leaves and leave the stems.

Then wash the nettle leaves well but do not soak too much, otherwise the good taste and vitamins will go away.

Peel and chop the potatoes, carrots and onion, cut everything relatively small so that it also softens quickly.

Put the nettles and the cut vegetables in a pot and cover with water. Boil everything until soft – takes about 15 – 20 minutes.

In the meantime, finely chop the garlic or press it through a garlic press and sweat it in butter.

Stir in the flour and let the preserves cool.

When the vegetables are soft, finely puree everything (with a blender) and then additionally pass through a sieve.

Then stir in the preserves (the soup should be boiling), if the preserves get lumpy just puree over them again. Let the soup boil for a few minutes to get rid of the flour taste.

Then season the soup with vegetable soup powder, salt, pepper and nutmeg and serve the nettle soup with toasted toast or garlic butter baguette.

Preparation Tip:

Nettle soup is very well received in our home, in the beginning I finished the soup immediately after pureeing, but it scratched a bit in the throat while eating.

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