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🍲 Creamy Asparagus and Nettle Soup

207 kcal · 30 min · 4 servings

Ingredients

• 300 g green asparagus
• 300 g nettle leaves
• 150 g starchy potatoes
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 120 g crème fraîche
• 1 dash lemon juice

Instructions

1. 1. Peel the lower part of the asparagus.
2. 2. Cut off the woody ends.
3. 3. Cut the asparagus into small pieces.
4. 4. Wash the nettle leaves.
5. 5. Dry the leaves well.
6. 6. Set aside a few leaves for decoration.
7. 7. Chop the rest of the leaves roughly.
8. 8. Peel the potatoes.
9. 9. Wash the potatoes.
10. 10. Cut the potatoes into small cubes.
11. 11. Peel the shallot.
12. 12. Peel the garlic.
13. 13. Chop the shallot and garlic finely.
14. 14. Heat the oil in a pot.
15. 15. Sauté the shallot with the garlic until translucent.
16. 16. Add the potatoes.
17. 17. Add the asparagus.
18. 18. Pour in the broth.
19. 19. Season the soup with salt.
20. 20. Season the soup with pepper.
21. 21. Simmer the mixture over medium heat for 15 minutes.
22. 22. Stir in the nettle leaves.
23. 23. Simmer the soup for another 5-8 minutes.
24. 24. Puree the soup.
25. 25. Strain the soup through a fine sieve.
26. 26. Reheat the soup.
27. 27. Stir in 100 g of crème fraîche.
28. 28. Adjust the seasoning again.
29. 29. Add a splash of lemon juice.
30. 30. Fill the soup into small bowls.
31. 31. Decorate each bowl with a dollop of crème fraîche.
32. 32. Sprinkle with the remaining nettle leaves.
33. 33. Serve the soup.

Nutrition per serving

• kcal: 207
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 11 g