>> 900 grams young nettle leaves
>> 900 grams spinach
>> 850ml chicken or vegetable stock
>> cold milk
>> 4 cold cooked sausages(vegetarian sausages can also be used)
>> 3 tbsp. sour cream
>> 3 tbsp. flour
>> salt and pepper to taste
Wash the nettle leaves after you have carefully taken them off the stems with thick protective gloves.
Blanch the leaves and drain. Wash the spinach and add to the nettles in a saucepan. Pour hot stock over the nettles and spinach. Season and simmer for 45 minutes adding more stock if needed. Leave soup to cool and blend in blender. Mix the flour to a smooth paste with some cold milk. Add this to the soup and bring to a boil.
Chop the sausages into small rounds and add to the soup. Swirl in the sour cream just before serving.
Edible Wilds in Recipe: Stinging Nettle
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