Grand-ma's Fiery Nettle Soup

For 4-8 servings

- 500gr „young“ nettles (weighed when already prepared)
- 0.5l water
- 1TS salt
- 0.5l vegetable bouillon
- 2TS cornstarch
- 3TS cold milk
- 2TS cream
- salt, pepper, nutmeg
- butter

I know that probably most of you didn’t know that you can actually make a delicious soup out of nettles. But you can. And my grandmother Daisy proved it to me with this recipe. So just be brave and give it a try. Best is to go and hunt for the nettles in April/May and only pick the very top of the leaves which are “young” and small.

First of all I guess I don’t have to tell you to wear gloves when you go and pick the nettles. When you got all the nettles, wash them thorough under cold water. Then cook them in hot salt water until done (about 5-10min). Then let the nettles drain on a strainer and chop finely. Use 5dl of the cooking water and poor it back into the pan and add the 5dl vegetable bouillon and heat up until its boiling and remove from the stove. Dissolve the 2TS of cornstarch with the 3TS of cold milk and add to the fluid while stirring, put back on the stove and slightly let it boil up again.

Stir in the nettles and the cream and season (as per your taste) with salt and nutmeg. Prior serving add a couple of pieces of cold butter to the soup. It gives a really nice taste to it. Serve a nice piece of fresh baguette with it – et voilà!

Bon appétit!

Wine recommendation: With this dish I would serve a light white wine like a Soave or a nice Sauvignon Blanc

Music recommendation: Lisa Ekdahl