Nettle Soup (Brennesselsuppe)

• 500 g spinach leaves or 500 g stinging nettles
• 125 ml white wine
• 125 ml cream or 125 ml creme fraiche
• 750 ml vegetable broth
• 2 shallots (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon butter
• salt and pepper
• pumpkin seeds (roasted and chopped for garnish)
• fresh edible flower
• 2 potatoes (cubed, for thickness) (optional)

1. Add butter to a pot and let melt.
2. Add shallots and garlic and let fry until translucent.
3. Add nettles and let wilt.
4. Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
5. Bring to a boil and blend soup in a blender or puree.
6. Let soup cook until reduced to preferred thickness.
7. Salt and pepper to taste.
8. Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).

white wine, cream, vegetable broth, shallots, garlic, butter, salt, pumpkin seeds, edible flower, potatoes

Taken from www.food.com/recipe/nettle-soup-brennesselsuppe-491328 (may not work)