Nettles are generally known for the unpleasant stinging sensation they cause us when touched. When cooked, nettles are tasty and full of mineral salts, trace elements, protein and contain 6 times more vitamin C than the orange! This is why Vaudois people have always appreciated the plant in this soup.
Recipe adapted from swissmilk.ch
Ingredients (serves 4)
50 g nettle shoots, rinsed and chopped
250 g potatoes, peeled and diced
1 onion, chopped
2 garlic cloves, minced
7 dl meat broth
1 dl full cream
2 tbsp nettle shoots, rinsed and chopped
Put the nettles, potatoes, onions and garlic into a pot.
Baste with broth and let simmer for 30 min.
Crush the potatoes with a masher.
Add the cream and adjust the seasoning.
Sprinkle with chopped nettles and serve immediately.
Lovers of all things hot can add a red chili pepper.
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