A Simple Nettle Soup
all the bite without the sting!
Apparently nettle soup is a Scandinavian specialty—is it wrong that I like it even more because of that? These leafy greens (yes, the stringing variety) are naturally rich in vitamins and minerals and help the body detoxify during the Spring season. I found a local bunch at the market last weekend and the lovely lady who sold them to me sent me home with a simple recipe that she has used for years. I tweaked and customized it to my likings and happily share it with you today—buon appetito!
Ingredients:
Olive oil, 1 leek, 2 garlic cloves, 2 potatoes, 2 celery stalks, 4 cups broth (I used chicken bone broth + water), 2 cups fresh nettle leaves, salt, white pepper, tarragon, fresh lemon.
Cooking Instructions:
Sauté leek and garlic in olive oil until golden. Add potatoes, celery, broth, salt, pepper, and tarragon and bring to a boil. Cook covered until potatoes are soft (~15 mins). Carefully add the fresh nettle leaves—use tongs or gloves and cook to avoid being stung—and cook covered for two minutes. Turn off the stove and let the pot cool, then blend until smooth. Add fresh lemon juice (and additional salt/pepper if needed) to taste. Blend again and serve warm. Top with sour cream and dried calendula petals to feel extra fancy.
*Stinging nettles lose their sting when you boil or dry the plant. This is actually one of my favourite herbs in the plant kingdom to use!
