Nettle Soup with Malt Croutons
recipe

A delicious early summer dish combining tasty nettles and hearty malt croutons. This soup is a perfect choice for a summer lunch or as an appetizer.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 200 g fresh nettles
- 1 onion
- 2 potatoes
- 1 liter vegetable broth
- 100 ml cream
- Salt and pepper to taste
- 2 tbsp butter
Malt Croutons:
- 2 slices rye bread
- 2 tbsp oil
- 1 tsp salt
- 1 tsp dried herbs (e.g., thyme or oregano)

Instructions:

1. Peel and chop the onion and potatoes.
2. Melt the butter in a pot and sauté the onion for a few minutes until soft.
3. Add the potatoes and vegetable broth to the pot. Cook for 15 minutes until the potatoes are tender.
4. Add the nettles and cook for another 5 minutes.
5. Blend the soup until smooth and stir in the cream. Season with salt and pepper.
6. For the malt croutons: Cut the rye bread into cubes, and toss with oil, salt, and herbs.
7. Fry the bread cubes in a pan until golden brown.
8. Serve the nettle soup hot, topped with malt croutons.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 4 g

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