Nettle soup (Tsouknidosoupa)
Rich in vitamins and minerals, stinging nettles are healthy, cleansing herbs, good for kidneys, skin, hair and nails: and cooking takes the sting out of them!
About 500 g nettles (pick with gloves!)
white part of 2 leeks, chopped
1 bunch spring onions, chopped
3 Tablespoons olive oil
2 l chicken or vegetable bouillon
2 potatoes (preferably organic)
salt, pepper and fresh chervil to taste
Optional: some milk or cream cheese
Wash and chop the nettles, using gloves. Use only young leaves and tops of the plants. Heat the olive oil in a soup pot and fry the leeks and spring onions gently. Add the nettles and stir until wilted. Add the bouillon and bring to a boil. Peel the potatoes, quarter them and add them to the soup. Boil for 20-30 min. until the potatoes are done. Puree the soup then add salt, pepper and chervil (or other herbs) to taste. Heat the soup again, remove from the heat and add milk or cream cheese if wished.