Leek & Nettle soup
If you ask me what to do with all the nettles in your garden, this soup would be the answer.
Makes a big bot for 4-6 people
2 tbsp organic local butter
6 big leeks
1 liter water, boiled
1 tsp cumin seeds
3 tsp salt
Option: parmesan or other grated cheese to serve on top.
Remove the first layers if needed on the leek, cut it in two and rince.
Cut in small pieces.
Heat a medium size pan, melt the butter. When it start to make sound, turn down the heat a bit and add the leek and one of the teaspoon of salt. Gently fry the leek, while staring now and then to make sure it cooks evenly.
Wash and cut the carrot in smaller cubes. I do not peel the carrots, as they are organic and the taste of the skin is very tasty. Add to the pan together with the cumin seeds.
Cook for about 15 min, stirring now and then.
Boil one liter water.
Add the nettles, with the steams on. Stir, and add the boiled water and let simmer for about 30 minutes.
Set aside, mix with a blender until smooth.
Serve with grated parmesan and fresh herbs on top.