1. Place nettles, onion, potatoes and garlic in a pot and add the water and salt. Bring to a boil then reduce to a simmer and cook until the potatoes are tender and falling apart, approximately 25 to 30 minutes.

  2. Allow to cool slightly and blend with an immersion blender. Stir in the milk.

  3. In a separate bowl, blend the flour and the butter into a smooth paste. Stir 1 cup of the hot soup into the butter-flour mixture until incorporated, then add the mixture back to the soup.

  4. Return to a simmer for five minutes, stirring frequently. Remove from heat and stir in the nutmeg and additional salt and pepper to taste.

  5. Serve warm or cold. If desired, sprinkle individual portions with nuts prior to serving.


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