Ingredients:
8 handfuls of nettles
750 ml vegetable broth
2 shallots
1 clove of garlic
2 tablespoons butter
2 tablespoons spelled flour
250 ml milk
2 potatoes
1 tablespoon oil
Salt
Pepper
4 tablespoons sour cream
Pots
Strainer
pan
Pure blender
Preparation:
Wash the nettles thoroughly (wear gloves!) and simmer them in the broth in a pot for about 7 minutes. Now the nettles are harmless to the skin and you can touch them with peace of mind. Then pour the nettles into a sieve and collect the liquid.
Peel and dice the shallots and chop the garlic very finely. Heat the butter in a saucepan and sauté the shallots and garlic until translucent. Dust the flour over it, let the whole thing sweat briefly and add the milk while stirring. Add the nettle stock and let the whole thing simmer for 15 minutes.
In the meantime, wash, peel and dice the potatoes and fry them in a pan in hot oil until golden brown. Now add the nettles back into the soup and puree the whole thing with a hand blender. Finally, season the nettle soup with salt and pepper and garnish with the sour cream and the fried potato cubes.