Nettle soup



  1. Use only the very top fresh shoots, picked in early springtime.
  2. Fry a finely chopped onion in a little butter, then add the nettle shoots and continue on a medium heat.
  3. After a couple of minutes add three quartered potatoes and a litre of meat stock.
  4. Cook for half an hour, and then mix well in a blender.
  5. Add seasoning to taste, and some cream.
  6. Serve with croutons.
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