INGREDIENTS
1 brown onion, diced
1 bulb of fennel, diced
3 russet potatoes, or other starchy potatoes, peeled and diced into 1.5cm cubes
2 bunches of stinging nettle
1 bunch parsley, picked
1.5 litres stock (chicken or vegetable)
1/4 cup of creme fraiche
2 tablespoons of butter
Toum - you can make this or buy some. I buy the Tom Sarafian one that uses all Australian organic garlic.
METHOD
- Melt the butter in a pot and add the fennel and onion. Sprinkle with some salt and cook on low heat until soft and starting to caramelise.
- Wearing gloves, pick all the nettle leaves away from the stem. Wash and drain.
- Once the fennel and onion have cooked, add the potatoes and stock to the pot, cooking for 20 minutes on a low simmer.
- Use a fork to check if the potatoes are cooked, if needed continue to cook in 5-minute increments until soft.
- Once all the veggies are nice and soft, add the nettle and parsley and cook for 2-3 minutes. Cooking the nettle removes the sting and makes it safe to eat.
- Take off the heat and add the Creme Fraiche, then using a stick blender or high-speed blender like a Vitamix, blend the soup until completely smooth.
- Taste and season with salt and pepper, but keep in mind if you are serving with toum, not add too much, as this will also add a salty flavour.
- Serve with a dollop of toum, a drizzle of olive oil on top, and a chunk of crunchy bread.
