Cream Soup with Potatoes and Nettle

"Add some fresh nettle to the classic cream of potato soup and enjoy the delicious result."
Preparation20 min.
Cooking25 min.
Тotal45 min.
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  • nettle - 9 oz (250 g), young
  • carrots - 1
  • potatoes - 3
  • parsley - 1/3 bunch
  • onions - 1 head
  • salt - to taste
  • black pepper - to taste
  • oil
  • eggs - 1
  • sour cream - 3 - 4 tablespoons, or thick yoghurt


Put the cleaned and chopped potatoes and carrots to boil in 4 1/5 cups (1 liter) of water. Once slightly softened, add the onions, parboiled nettle and boil until the vegetables become completely soft. Add salt and pepper to taste, a little oil and after 2-3 minutes, remove it from the heat.

Blend everything right in the pot. Separately, whip the egg with the cream very well and gently temper the thickening agent with the soup. Pour the thickening agent in to the cream soup with potatoes and nettle and season it with freshly chopped parsley.

Optionally, serve the soup with crushed feta cheese, or boiled eggs.find similar recipes here

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