Very Simple Nettle Soup

A dish popular in Sweden, Scandinavia, and Eastern Europe, nettle soup has gained popularity and enjoyed in different parts of the world where stinging nettle grows and is available. It dates as far back as the Bronze Age, 3000 years ago, prepared and cooked as a stew in Britain. Nettle soup is typically served with sliced boiled eggs or poached eggs and makes a light and healthy meal. You can also serve the nettle soup with some croutons or crusty bread. Nettle soup can also be savored with a refreshing glass of wine.  Just so you know this is just one of the simple healthy recipes.

To make a simple nettle soup, you need onions, leeks or scallions, garlic, butter, potatoes, veggie stock, white wine, fresh nettles, heavy cream, sour cream, and fresh dill or thyme for garnish.

As the name suggests, stinging nettle can prick or irritate the fingers so use kitchen gloves when handling them. They have a delicate yet intensely green flavor when cooked and sometimes have a gamey flavor depending on where it grew.

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   How to make nettle soup

   JONATHANWALLACE

   ·

   TUE, JUL 13 2010 14:34:06
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   Recommended Wine

   Riesling

   
   

   Difficulty Level

   Easy

   
   

   Ingredients

   
   

   ¼ C cooking onion OR scallions OR leek (white part only), chopped

   2 cloves garlic, minced

   1 tbsp butter/margarine/cooking oil

   1 C potatoes, diced

   4 C veggie stock (low sodium or home-made)

   ½ C white wine (see recommended)

   10 C fresh nettles (about 1lb – available in bunches at farmers’ markets, or collect your own)

   ½ heavy cream

   1 C milk (optional)

   Sour cream and fresh dill and/or thyme (for garnish)

   
   

   Preparation Instructions

   In the saucepan, combine the butter, garlic, and the onion, and sauté until soft.

   
   

   Add the potato, stock and white wine to the pan and cook until the potatoes are falling apart.

   
   

   Wearing rubber gloves (stinging nettles have their name for a reason), pick over the nettles, selecting the leaves and the finest stems only – discard the thicker stems.

   
   

   Blanch the nettles until they are tender (about the consistency of lightly cooked spinach) and bright.

   
   

   In the blender, combine nettles, the heavy cream, and the potato mixture. Puree until smooth or pour the soup through a sieve.

   
   

   Heat through, adding milk to thin the soup if desired. Serve, garnished with a dollop of sour cream and sprigs of fresh dill and/or thyme. Enjoy!