Stinging Nettle Soup
- 500 g nettle leaves (young leaves)
- 2 pcs onion
- 2 tbsp butter
- 1 litre vegetable soup (homemade or instant)
- 1 – 2 potatoes (floury cooking)
- some white wine to deglaze
- Wash nettle leaves well and chop finely (work with gloves)
- Peel and dice the onion and potato
- Sweat the onion in the butter, then add the nettle leaves and cook for a few minutes
- If you like, deglaze with a dash of white wine first, then add the soup and potatoes. Cover and let it simmer for about 20 minutes until the potato cubes are soft
- Now finely purée the soup
- Season to taste with salt and pepper and if you like you can add a dash of cream or a spoonful of crème fraîche
Stinging Nettle Herb Panna Cotta
- 40g nettle paste
- 350g liquid cream
- 350g sour half cream/cream fraiche
- Herbs to your taste from the garden, salt pepper
- 7 leaves gelatine
- Soak the gelatine in cold water
- Heat the cream, spices and sour half cream
- Squeeze out the gelatine and add it (it must not be too warm)
- Stir the mixture until it is cold and add the nettle paste just before the mixture begins to thicken
- Pour into a mould, cover and refrigerate for about 4 hours
- To serve, turn out of the mould and enjoy!