Nettle Soup

Wash, peel and dice the vegetables.

Sauté in a little butter until soft, dust with flour and pour in vegetable stock. Simmer gently for 20 minutes.

Pluck young nettle leaves from the stem and add to the soup together with the whipped cream.

Puree and bring to the boil again. Season to taste with salt, pepper and a pinch of nutmeg.

Divide the soup evenly into warmed plates and garnish with the wild herb leaves. Sprinkle a few flowers on top of the soup at the very end. Serve immediately.

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