Nettle puree soup

This cold vegetable dish will delight you with a pleasant taste of herbs and a refreshing sourness.

Ingredients

• Large shallots or leeks 1 piece
• Garlic 2 cloves
• Potato 450 g
• Olive oil 1 tbsp. a spoon
• Vegetable or chicken broth 960 ml
• Salt taste
• Ground white pepper taste
• Young nettle leaves 60 g
• Lemon 1 piece
• Tarragon (tarragon) 2-3 branches
• Sour cream or natural yogurt taste

Directions

1. Peel and finely chop the onion and garlic. Peel and cut the potatoes into small cubes.
2. Heat olive oil in a saucepan, fry onion and garlic until soft for 3-4 minutes.
3. Add potatoes, broth, salt and pepper to your saucepan to taste. Bring broth to a boil and cook vegetables for 10-15 minutes until tender.
4. Coarsely chop the nettle, add to the broth, stir, cook for 1 minute and remove from heat.
5. Cool the soup completely. Squeeze the juice from the lemon, chop the tarragon finely.
6. Whisk the cooled soup with a blender until smooth, add tarragon and lemon juice to taste. Add sour cream or yogurt if desired.