At springtime you can go for a walk in your local park, as far away from the traffic as possible and forage for new nettle shoots…more
20-30 nettle shoots
1 knob butter or 1 tbsp of oil
1 medium finely chopped onion
5 small potatoes (any)
1 tbsp plain flour or GF flour
1 vegetable or chicken stock cube
Small bunch of parsley leaves, finely chopped
Single or double cream OR Elmlea Plant based cream (optional)
2 tbsp finely chopped chives (optional)
to taste Salt and pepper
Bread or croutons to serve
Sauté the chopped onions on the butter or oil, stirring often – until it’s golden
Reduce fire, add the flour, stir for a minute or two, than add a mug of water and stir until it becomes creamy
Add stock cube, salt and pepper, stir and turn off the fire.
Cut off the nettle leaves from the stem. You can use a fork or any other utensil to avoid holding it with your hand.
Add the chopped potatoes and the nettle to the pot and add enough water to cover it. About 4-5 mugs of water should be sufficient. Turn the heat back on, cover the pot with a lid, and gently simmer for 10-15 minutes until the potatoes are cooked.
Using a hand held blender or any other kind (be careful and make sure it’s suitable to blend hot beverages!!) cream the soup. Than add the finely chopped parsley and blend again if you wish.
Add some cream if you prefer(4 -5 tbs should be enough) and adjust salt to your liking. To serve, use the chopped chives and another splash of cream to garnish. Enjoy with toast or croutons. Enjoy!
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