1.5 cl of water
20 g of butter
700 g of nettles
10 cl of cream
Cut the nettles and leave them on the ground for 15 minutes to avoid being stung. Remove the stalks.
Wash and chop the leaves, then sweat them in the butter until they are melted. Add boiling water.
Blend after cooking.
Perfect with a dollop of sour cream per plate.
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