Nettle Soup (Brennesselsuppe) - cooking recipe

Ingredients

500 g spinach leaves or 500 g stinging nettles
125 ml white wine
125 ml cream or 125 ml creme fraiche
750 ml vegetable broth
2 shallots (chopped)
2 garlic cloves (minced)
1 tablespoon butter
salt and pepper
pumpkin seeds (roasted and chopped for garnish)
fresh edible flower
2 potatoes (cubed, for thickness) (optional)

Preparation

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).