Ingredients
Units
Scale
- 8 oz. nettle shoots (or spinach)
- 5 c. chicken stock
- 1/4 cup butter
- Sea salt and pepper
- 1 lb. onions sliced
- 1/4 cup sour cream
- 6 cloves garlic or ramps, chopped
Instructions
- Saute onions and garlic in butter.
- Add nettle and stock and bring to a boil. Gently simmer 5 minutes.
- Puree soup in blender.
- Season generously with salt and pepper. Serve hot with a dollop of sour cream.
Keywords: soups, nettle soup