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Stinging Nettle Soup

100 gram butter
2-3 liter basket young nettle top shoots
2-3 pounds potatoes
3 onions
5 carrots
5 liter water
6 teaspoon salt
3 teaspoon pepper

Pick the nettle shoots wearing gloves, don't ruin the roots. Cut
off stems, wash them, and chop the nettles coarsely. Chop the
onions coarsely. Peel the potatoes and carrots (or wash them
thoroughly) and chop them in small cubes or very thin slices.

Melt the butter in a pot. Sweat the onions and nettles. Add the
potatoes and carrots, and cover all vegies with water. Boil the
potatoes to a mash, about 15-20 minutes. Add salt and pepper to
taste.

Optional: thyme or paprika, chickenstock or beefstock.

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