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🍽️ Mediterranean nettle soup with pumpkin seed oil

285 kcal · 30 min · 4 servings

Mediterranean nettle soup with pumpkin seed oil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach and chervil under running water.
  2. 2. Remove any tough stems or wilted leaves.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Add the spinach and chervil to the boiling water for a short time (this is called blanching).
  5. 5. Remove the vegetables from the water immediately and rinse them with cold water to stop the cooking process (this is called shocking).
  6. 6. Let the vegetables drain well.
  7. 7. Finely chop the spinach and chervil.
  8. 8. Peel the onion and garlic.
  9. 9. Dice the onion and garlic into small cubes.
  10. 10. Heat the butter in a pot.
  11. 11. Add the onions and garlic to the hot butter.
  12. 12. Sauté the vegetables briefly until they become soft.
  13. 13. Dust the vegetables with the flour.
  14. 14. Stir until a light foam layer forms.
  15. 15. Deglaze the mixture with the wine.
  16. 16. Peel the potatoes.
  17. 17. Cut the potatoes into cubes.
  18. 18. Add the potato cubes to the pot.
  19. 19. Pour in the vegetable broth.
  20. 20. Add the cream.
  21. 21. Simmer the soup on low heat for about 15 minutes.
  22. 22. Stir occasionally.
  23. 23. Add the chopped herbs to the soup.
  24. 24. Puree the soup finely with a hand blender.
  25. 25. Check the consistency.
  26. 26. If the soup is too thick, add a little more broth.
  27. 27. If the soup is too thin, let it simmer a bit longer to reduce.
  28. 28. Season the soup with salt.
  29. 29. Season the soup with nutmeg.
  30. 30. Distribute the soup onto the plates.
  31. 31. Add two small dollops of sour cream to each portion.
  32. 32. Drizzle the pumpkin seed oil over the soup.
  33. 33. Garnish the soup with fresh chervil.
  34. 34. Serve the soup immediately.

Nutrition per serving