Nettle and wild garlic puree soup
6 servings
30 minutes
Nettle and ramson puree soup is a true spring elixir of freshness and benefits. In Europe, nettle has long been used in cooking for its rich nutritional properties, while ramson adds a spicy garlic note to the dish. The thick, velvety texture of the soup combines with delicate greens, creating a harmonious balance of flavors. This soup not only warms and satisfies but also benefits health due to its high content of vitamins and antioxidants. Ideal for a light lunch or dinner, especially in spring when the body craves renewal. Served with crispy bread or light snacks, it becomes a true gastronomic delight filled with the aromas of nature and freshness.
1
Place peeled and chopped potatoes in a pot, cover with cold water, add salt, bring to a boil, and cook for 15 minutes until soft. Drain.
- Potato: 4 pieces
- Vegetable broth: 1 l
2
Melt butter in a saucepan over low heat. Add finely chopped shallot, minced garlic, and torn leaves of ramsons. Cover and cook for 10 minutes until soft, but do not let it brown.
- Butter: 50 g
- Shallot: 4 pieces
- Wild garlic (ramson): 8 stems
3
Wash the nettle with rubber gloves and remove the old and tough parts. Place in boiling water for 2-3 minutes.
- Young nettle: 450 g
4
Add boiled potatoes, chopped nettle, and broth to the vegetables in the pot. Cook for 5-10 minutes until the nettle becomes soft.
- Potato: 4 pieces
- Young nettle: 450 g
- Vegetable broth: 1 l
5
Pour the soup into a blender and blend until smooth. Pour it back into the pot and add crème fraîche. Season with salt and pepper, heat slightly, and serve.
- Creme fraiche: 3 tablespoons
- Vegetable broth: 1 l
