Go Back
NETTLE & POTATO SOUP

Nettle and Potato Soup

The sting disappears, the flavor stays. Creamy, mineral, green.
Print Recipe Pin Recipe
Cook Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups young stinging nettle leaves tongs or gloves for harvesting
  • 2 tbsp butter or olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3 medium potatoes peeled and cubed
  • 4 cups vegetable or chicken stock
  • 1/2 cup cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Squeeze of lemon to finish

Method
 

  1. 1. Wearing gloves, rinse the nettles thoroughly and blanch in boiling water for 1 minute. Drain and set aside (the sting is now neutralized).
    2. In a large pot, melt the butter and sauté the onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
    3. Add the potatoes and stock. Bring to a boil, then simmer until potatoes are fork-tender, about 15 minutes.
    4. Stir in the blanched nettles and simmer 2 more minutes.
    5. Purée with an immersion blender until smooth. Stir in cream, season with salt, pepper, and a squeeze of lemon.