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

 

  1. Wash nettle leaves well and chop finely (work with gloves)
  2. Peel and dice the onion and potato
  3. Sweat the onion in the butter, then add the nettle leaves and cook for a few minutes
  4. 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
  5. Now finely purée the soup
  6. 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

 

  1. Soak the gelatine in cold water
  2. Heat the cream, spices and sour half cream
  3. Squeeze out the gelatine and add it (it must not be too warm)
  4. Stir the mixture until it is cold and add the nettle paste just before the mixture begins to thicken
  5. Pour into a mould, cover and refrigerate for about 4 hours
  6. To serve, turn out of the mould and enjoy!