Nettle Soup with Barley Croutons
recipe

A delicious early summer dish that gets flavor from tasty barley croutons. This soup is perfect for a summer lunch or as a starter.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients

- 1 liter fresh nettles
- 1 onion
- 2 potatoes
- 1 liter vegetable broth
- 200 ml cream
- Salt and pepper to taste
- 2 tablespoons butter
Barley Croutons:
- 4 slices rye bread
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried thyme

Instructions

1. Peel and chop the onion and potatoes.
2. Melt the butter in a pot and sauté the onion for a few minutes.
3. Add the potatoes and nettles to the pot, and stir for a moment.
4. Pour the vegetable broth into the pot and cook until the potatoes are tender.
5. Blend the soup until smooth and stir in the cream.
6. Season with salt and pepper. Heat the soup again briefly.
7. Prepare the barley croutons: Cut the rye bread into cubes, mix with olive oil, salt, and thyme, and bake in the oven at 180°C (350°F) for about 10 minutes until golden brown.
8. Serve the nettle soup hot with barley croutons on top.

Nutritional Information (per serving)

- Calories: 250 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 5 g

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