Maella

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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. 1

    Thoroughly wash the nettles and baby spinach.

  2. 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. 3

    Add the potatoes and cook for a further 5 minutes.

  4. 4

    Add the nettles and spinach and cook for 4-5 minutes.

  5. 5

    Add the water and bring to the boil and simmer for 20 minutes.

  6. 6

    Check for seasoning.

  7. 7

    Before blending make sure potatoes are soft.

  8. 8

    Add the cream and blend until smooth.

  9. 9

    Pan fry the bacon/pancetta (optional) until crispy.

  10. 10

    Serve the soup with a little drizzle of extra virgin olive oil, a dollop of crème fraîche and the pancetta if preferred.