A little tricky to pick, but stinging nettle soup is a lovely, mild flavored introduction to wild edibles. Why not make some Stinging Nettle and Cheese Biscuits to go with this green power soup?
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: European
Keyword: green soup, nettle, nettle soup, soup from the garden, spring soup, stinging nettle
Servings: 4
Calories: 287kcal
Ingredients
6cupslightly packed stinging nettles
1/2tbspcanola oil
1onionchopped
2clovesgarlicminced
4medium potatoescut into small cubes
5cupsvegetable stock
salt and black pepper to taste
1tbspchopped dill
Instructions
With rubber or latex gloves, wash and rinse stinging nettle.
Separate the leaves from the stems and keep both piles separately.
Heat oil in a large pot over medium heat.
Add onion to pan and cook until starting to soften, about 2 minutes.
Stir in garlic and potatoes, cook for 5 minutes over medium heat stirring every minute or so until potatoes begin to stick. Do not allow onion or garlic to brown.
Roughly chop stinging nettle stems and add to pan.
Add stock to pan, bring to boil and then simmer for 10 to 15 minutes until potatoes and nettle stems are soft.
Add nettle leaves and cook until wilted, about 2 minutes.
Remove from heat.
Use an immersion blender to puree all ingredients into a smooth soup.
Add salt and pepper to taste.
Add chopped dill.
Serve.
Notes
Once cooked, the nettles lose their sting. By adding the nettle leaves at the very end and only cooking them for 2 minutes, you'll get a nice bright green color.