Mediterranean Nettle Soup with Pumpkin Seed Oil
Ingredients
- For the soup
- 400 grams Stinging nettle
- 1 handful Chervil
- salt
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 1 splash dry white wine
- 200 grams starchy potatoes
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- Nutmeg
- For garnish
- olive oil
- Pumpkin seed oil
- soured Whipped cream
- Chervil (for garnish)
Preparation steps
Rinse, trim, and blanch the stinging nettle and chervil in boiling salted water. Drain and rinse with cold water, drain well, and chop. Peel and chop the onion and garlic.
In a soup pot, sauté onion and garlic in hot butter. Stir in the flour, cook briefly, and pour in the wine. Peel the potatoes, dice, and add to the soup with the broth and cream.
Simmer about 15 minutes, stirring occasionally. Add the blanched chervil and puree the soup until very smooth. To adjust the consistency, either thin the soup with additional broth or thicken by simmering a little longer. Season with salt and nutmeg.
Serve the soup in warmed soup plates or bowls, topped with 2 dollops of sour cream and drizzled with the olive and pumpkin seed oils. Garnish with chervil.
