Cream soup of nettle and wild garlic
4 servings
30 minutes
Nettle and ramson cream soup is a true manifestation of Russian cuisine, combining the freshness of spring herbs with the richness of creamy flavor. Historically, dishes with nettles were considered nutritious and healing, while ramson added a spicy note. The light garlic aroma blends with the soft texture of potatoes and the tenderness of leeks to create a harmonious taste. This soup not only warms but also fills the body with beneficial substances, turning it into a true elixir of health. Its creamy consistency makes it especially delicate, while the greens add freshness. Ideal for a spring lunch or light dinner, it pairs wonderfully with rye bread and sour cream, highlighting traditional Russian culinary motifs.
1
In a pot, mix water and milk. Bring to a boil and add the crushed bouillon cubes. Stir.
- Water: 1 l
- Milk: 1 l
- Vegetable stock cube: 2 pieces
2
Then add diced potatoes, minced garlic, finely chopped leek, finely chopped onion, chopped nettle, and chopped ramson. Season with salt and pepper to taste. Cover and cook for 20 minutes.
- Potato: 4 pieces
- Garlic: 2 cloves
- Onion: 1 head
- Leek: 1 piece
- Nettle: 150 g
- Wild garlic (ramson) greens: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Transfer to a blender, chop slightly, heat, and serve.
