1 liter of vegetable broth
300 g of young herbs (nettle, spinach, wild garlic, watercress)
1 small bunch of lettuce
2 medium potatoes
2 medium onions
2 cloves of garlic
2 tbsp. olive oil
salt, freshly ground black pepper
1. Peel potatoes, onions, and garlic and chop finely. Bring the broth to a boil. In a saucepan with a thick bottom, heat the oil, put onions and garlic, fry over medium heat until soft, 10 min.
2. Add the potatoes, pour the hot broth, bring to a boil, cook until the potatoes are soft, about 15 minutes.
3. Finely chop all the greens, including the lettuce, put in a sieve, place in a pan half full of boiling water, cover, and cook for a couple, 5 minutes. Add to the soup, salt, pepper, remove from heat, grind until smooth and serve immediately.