Directions:
- Add butter to a pot and let melt.
- Add shallots and garlic and let fry until translucent.
- Add nettles and let wilt.
- Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
- Bring to a boil and blend soup in a blender or puree.
- Let soup cook until reduced to preferred thickness.
- Salt and pepper to taste.
- Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.17 Kcal (1186 kJ) | ||
| Calories from fat | 77.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 20.4mg | 7% | |
| Sodium | 658.36mg | 27% | |
| Potassium | 1323.64mg | 28% | |
| Total Carbs | 40.77g | 14% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 7.1g | 28% | |
| Protein | 9.73g | 19% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 6mg | 33% | |
| Calcium | 217.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 68.99 Kcal (289 kJ) | ||
| Calories from fat | 19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 13% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 7% | |
| Sodium | 160.4mg | 27% | |
| Potassium | 322.49mg | 28% | |
| Total Carbs | 9.93g | 14% | |
| Sugars | 2.26g | 37% | |
| Dietary Fiber | 1.73g | 28% | |
| Protein | 2.37g | 19% | |
| Vitamin C | 10.6mg | 72% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 1.5mg | 33% | |
| Calcium | 52.9mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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