This wild and verdant plant makes a wonderfully luxurious soup.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

1 Ratings
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Rating: 2 stars
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.
Rating: Unrated
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.