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Nettle Soup
Nettle Soup
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a luscious spring nettle soup made with fresh nettles, shallots, celery, potatoes, stock, and cream for a vibrant and velvety dish.
Ingredients:
  • 1/2 large shopping bag of fresh nettle tops
  • Salt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon butter
  • 1/2 cup chopped shallots
  • 1/2 cup chopped celery
  • 1 pound of Yukon Gold or russet potatoes, peeled and chopped
  • 4 cups chicken stock
  • 1 to 2 cups of water
  • 1 bay leaf
  • 1 teaspoon dried thyme (or a couple sprigs of fresh thyme)
  • Freshly ground black pepper
  • 1 1/2 tablespoons lemon juice
  • 2 to 3 tablespoons of heavy whipping cream
Instructions:
  • Blanch the nettles: Bring a pot of salted water to a boil and prepare ice water. With gloves on, transfer nettles to boiling water for 2 minutes. Shock them in ice water, strain, and remove any large stems. You should have 3 to 4 cups of blanched nettles for the recipe. Freeze any leftovers.
  • In a 6-quart soup pot over medium heat, sauté the shallots and celery in olive oil and butter until softened, approximately 5 minutes.
  • Combine chopped potatoes, chicken stock, bay leaf, and thyme in a pot. If using unsalted or low sodium stock, mix in one teaspoon of salt. Bring to a simmer and cook for 5 minutes.
  • Roughly chop the blanched nettles. Add 3 to 4 cups of the chopped nettles to the pot, ensuring they are just covered by 1 to 2 cups of water. Simmer for 15 minutes until the potatoes are soft and the nettles are tender.
  • Blend the soup until smooth using an immersion blender or in batches using a standing blender. Remove bay leaves and thyme sprigs if using. Return puréed soup to the pot and remove from heat.
  • Taste and season: Salt to your liking, start with at least a teaspoon. Include 1/2 teaspoon of freshly ground black pepper, a splash of lemon juice, and a swirl of cream. Adjust seasonings as needed. Finish with a sprinkle of black pepper and fresh mint for garnish before serving.

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