Ingredients:
Fresh nettles – large colander with slide
Potatoes – 1 pc.
Celery – 2 stalks
Basmati – 3 tbsp.
Ghee oil – 2 tbsp.
Water – 1 litr.
Sea salt or Himalayan salt
Freshly ground pepper to taste
Sour cream
Chop potatoes, celery finely. Gather nettles, discard tough stalks, and rinse leaves well in a colander. Pour water into a pot, add potatoes and rice and turn on medium heat. 10 minutes after boiling add the celery, bring to the boil and cook for another 5 minutes. In the meantime, melt the ghee in a large frying pan over a medium heat. Add nettles, cover and let nettles wilt (3-5 minutes), stirring once. Add the nettles to the soup. Puree the soup with an immersion blender. Season to taste. Serve with sour cream.
Have a nice meal!
