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Nettle and Potato Velouté with Herb Oil
Nettle and Potato Velouté with Herb Oil

Nettle and Potato Velouté with Herb Oil
A luxurious and creamy nettle and potato soup, elegantly garnished with a vibrant herb oil.
Nettle and Potato Velouté with Herb Oil
Ingredients:
1
Servings
  • 200
    g
     potato
  • 100
    g
     nettle
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 10
    g
     parsley
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Nettle and Potato Velouté with Herb Oil
Instructions:
  1. Peel and dice the potatoes and onion.
  2. In a pot, heat half of the olive oil over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
  3. Add the diced potatoes and vegetable stock to the pot, bring to a boil, then reduce to a simmer for about 20 minutes until potatoes are tender.
  4. Blanch the nettles in boiling water for about 1 minute, then drain and add to the pot.
  5. Blend the soup until smooth and creamy using an immersion blender.
  6. For the herb oil, blend the remaining olive oil with parsley until smooth.
  7. Serve the velouté hot, drizzled with herb oil for garnish.
Nutrition Per Serving 946 g Per 100g
Energy 454.3 kcal 48 kcal
Protein 15.8 g 1.7 g
Fibre 14.1 g 1.5 g
Salt 3 g 0.3 g
Sugar 9.1 g 1.0 g
Carbohydrates 56.4 g 6.0 g
Fat 21.4 g 2.3 g
  • 200
    g
     potato
  • 100
    g
     nettle
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable stock
  • 20
    ml
     olive oil
  • 10
    g
     parsley
1
Servings
0

Peel and dice the potatoes and onion.

In a pot, heat half of the olive oil over medium heat and sauté the onion and garlic until translucent, about 5 minutes.

Add the diced potatoes and vegetable stock to the pot, bring to a boil, then reduce to a simmer for about 20 minutes until potatoes are tender.

Blanch the nettles in boiling water for about 1 minute, then drain and add to the pot.

Blend the soup until smooth and creamy using an immersion blender.

For the herb oil, blend the remaining olive oil with parsley until smooth.

Serve the velouté hot, drizzled with herb oil for garnish.

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