Traditionally made in spring, when the body is thought to be in need of a detox after a long winter season spent eating preserved foods. But this soup can be made any time you have access to freshly sprouted nettles. (The recipe also works with spinach.)

• 1 large onion
• 2-4 tablespoons butter (for sauteéing the onion)
• 1 bouillon cube (beef or chicken, doesn't matter)
• 1 1/2 liters water
• 3 or 4 medium-sized potatoes
• 350 grams nettles (approximately a 2-liter saucepan full)

In a large pot, saute the onion in the butter until the onions are translucent. Add the water and stock cube: bring to a boil.

Peel and chop the potatoes: add them to the boiling stock and cook for 20 minutes.

Pick the nettles while wearing rubber gloves or other protective handwear. Only pick the tender new shoots/leaves at the tops of the stalks. Rinse these quickly in cold water: then add to the boiling stock. Cook at the boil for only five minutes. (The boiling will deactivate the nettles' sting.)

Remove the pot from the heat and use a blender or stick mixer to liquefy the soup. Serve garnished with fresh cream or croutons.