Nässelsoppa med Ramslök och rostad grädde

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh nettles

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and provides a similar texture.

wild garlic

🥗Healthier: chives

💰Cheaper: garlic

Chives offer a mild onion flavor at a lower cost.

Wear gloves to handle fresh nettles to avoid stings.

Gather fresh nettles, preferably young ones in spring.

Bring water to a boil in a large pot.

Add the fresh nettles to the boiling water and blanch for about 4-5 minutes.

Drain the nettles and set them aside to cool.

In a separate pan, heat 3 dl of cream in the oven at 150°C for about 25 minutes until it thickens and browns slightly.

Prepare the other ingredients: chop the onion and potatoes, and gather wild garlic.

In a large pot, melt butter over medium heat and add chopped onion, sautéing until translucent.

Add diced potatoes and sauté for a few minutes.

Pour in enough water to cover the potatoes and bring to a simmer.

Add the blanched nettles and wild garlic to the pot.

Cook until the potatoes are tender, then blend the soup until smooth using an immersion blender.

Season the soup with salt and black pepper to taste.

In a separate bowl, mix flour with a bit of water to create a thickening agent for the soup if needed.

Add the thickening mixture to the soup and stir well.

Serve the soup hot, topped with the roasted cream and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens