A rich, ultra nettley stinging nettle soup made with nettles, stock, vegetables, potato, and a splash of cream.
Prep time: PT30M
Cook time: PT45M
Total time: PT75M
5 stars (29 reviews)
Nettle Soup, Stinging Nettles, Wood Nettles
- Harvest fresh nettles in the spring about 4-5 inches tall. You can also use the tender growing tips in the late spring and summer.
- Wash the nettles in a sink of cold water, then dry them.
- Blanch the nettles in 2-3 quarts of boiling water seasoned to taste with salt. Cook only until wilted, about 30 seconds. Shock the nettles in cold water and squeeze dry.
- Remove a handful of nettles and finely chop them to add after the soup is pureed.
- Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.
- Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.
- Add the rest of the finely chopped, reserved nettles back to the soup and stir in as a garnish if desired. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.
- Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.
- Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.
- Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.