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Nettle Soup

1

This wild and verdant plant makes a wonderfully luxurious soup.

  • Servings: 8

Source: Martha Stewart Living, April 2007

Ingredients

  • 3 medium russet potatoes (about 1 3/4 pounds), peeled
  • Coarse salt
  • 9 tablespoons unsalted butter
  • 6 tablespoons olive oil
  • 3 medium red onions, finely chopped
  • 8 cups packed nettle leaves
  • 8 cups homemade or low-sodium store-bought chicken stock
  • Heavy cream, for drizzling
  • Freshly ground pepper

Directions

  1. Place potatoes in a medium pot, and cover with cold water by about 2 inches; add 1 tablespoon salt. Bring to a boil, and cook until potatoes are tender, about 25 minutes. Drain; let cool completely. Cut into 1/4-inch dice; set aside.

  2. Melt butter with the oil in a large pot over medium heat. Add onions and nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes. Add stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened, about 30 minutes. Let cool slightly.

  3. Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with the potatoes, and drizzle with cream. Season with pepper, and serve.

Cook's Notes

Be sure to wear heavy gloves when removing the nettle leaves from the stems. If you can't find nettle leaves, you can substitute Swiss chard or spinach with delicious results.

Reviews Add a comment

  • hilarymoshmanh
    26 SEP, 2016
    This soup cannot be called luxurious--perhaps it's not the nature of nettles. It does not taste like spinach; it has its own taste. I found the soup bland. My child did not like the taste or smell. I would not make nettles soup again. Sorry.
    Reply
  • teapdx
    21 MAR, 2015
    I've made this recipe many times and it is great. I am vegetarian/no garlic/no onions so I make it with "better than chicken" stock and no onions and it is still fabulous. I wildcraft my nettles right before cooking.
    Reply