Description: Nettle Soup is a wholesome and nutritious dish, commonly foraged in spring when young nettles are abundant. This earthy soup combines the unique flavor of nettles with potatoes and onions, offering a rich and comforting experience with a touch of cream for added creaminess.
Preparation time: 15 minutes
Cooking Time: 30 minutes
Serving size: 4 Servings
Ingredients:
- 4 cups young nettle leaves (use gloves to handle them)
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
- Prepare the nettles: Wearing gloves, carefully wash the nettle leaves and remove any tough stems.
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the diced potatoes and cleaned nettle leaves to the pot. Stir and cook for 2-3 minutes.
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the potatoes are tender.
- Using an immersion blender or regular blender (in batches), carefully puree the soup until smooth.
- Return the soup to the pot if needed. Season with salt and pepper to taste. If using cream, stir it into the soup and let it simmer for an additional 5 minutes.
- Serve the nettle soup hot, garnished with a drizzle of cream or a few extra nettle leaves for presentation.
Note: Nettles should be harvested carefully, using gloves to avoid getting stung. When cooked, the stinging properties of nettles disappear, leaving behind a delicate, earthy flavor in the soup.
This Nettle Soup recipe offers a taste of spring foraged ingredients, marrying the unique flavor of nettles with the heartiness of potatoes and the aromatic touch of onions. It’s a nutritious and comforting soup that celebrates seasonal ingredients.
