Nettle cream soup with cream and potatoes

Nettle cream soup with cream and potatoes

Ingredients

• 1/2 leek stalk
• 2 tbsp. tablespoons of olive oil
• 4 potato tubers
• 500 ml chicken broth
• 400 g nettle
• 100 g dill
• 300 ml cream
• salt, ground black lane

Directions

1. Cut the leeks into slices, transfer to a saucepan and fry in olive oil. Peel the potatoes and boil until half cooked, transfer to the onion, pour in the broth and cook over low heat for 10 minutes.
2. Wash nettles and dill, chop and transfer to a saucepan. Cook everything together 5 minutes after boiling. Pour in hot cream and bring to a boil.
3. Remove from heat and grind in a blender. Season with salt and pepper. Pour into bowls, garnish with herbs and serve.