Soupe aux Orties
Ideal for a warming lunch served with some toasted sourdough and a nice glass of Crozes-Hermitage!
Yield2 servings
Cook time40 minutes
Ingredients
Directions
- 1
Thoroughly wash the nettles and baby spinach.
- 2
In a pan over a medium heat, add the butter and then add the onion, a little salt, and sweat for 5 minutes.
- 3
Add the potatoes and cook for a further 5 minutes.
- 4
Add the nettles and spinach and cook for 4-5 minutes.
- 5
Add the water and bring to the boil and simmer for 20 minutes.
- 6
Check for seasoning.
- 7
Before blending make sure potatoes are soft.
- 8
Add the cream and blend until smooth.
- 9
Pan fry the bacon/pancetta (optional) until crispy.
- 10
Serve the soup with a little drizzle of extra virgin olive oil, a dollop of crème fraîche and the pancetta if preferred.