Stinging Nettle Soup
Embrace the Wild: A Deliciously Simple Nettle Soup
Foraging for food connects us to nature in a truly special way. And what better way to celebrate the arrival of spring than with a vibrant, nourishing bowl of Nettle Soup? This isn’t just a recipe; it’s a taste of the British countryside, a connection to rural traditions, and a surprisingly easy way to pack a nutritional punch into your meal.
Nettle soup has been enjoyed for centuries, and for good reason. Nettles are incredibly good for you, brimming with vitamins A and C, iron, and calcium. Don’t let the sting put you off – once cooked, they’re wonderfully mild and flavourful. This recipe delivers a creamy, comforting soup that’s perfect as a starter or a light lunch.
What does Nettle Soup taste like?
Many describe the flavour as similar to spinach, but with a slightly earthier, more complex taste. The creaminess of the soup balances this beautifully, creating a truly satisfying experience.
Tips for Foraging Nettles:
- Wear gloves! This is non-negotiable. Even a brief contact with raw nettles will result in a stinging sensation.
- Choose young leaves: The top four leaves are the most tender and flavourful. Avoid older, tougher leaves.
- Harvest responsibly: Only take what you need, and leave plenty for wildlife and continued growth.
- Wash thoroughly: Remove any dirt or insects before cooking.
Beyond the Basics:
Feel free to get creative with this recipe! A swirl of cream, a sprinkle of nutmeg, or a squeeze of lemon juice can all add extra depth of flavour. You could also add a potato to the pot for a thicker, more substantial soup. Duck stock really elevates the flavour, but chicken or vegetable stock will also work well.
This Nettle Soup is more than just a meal; it’s a celebration of nature’s bounty. So, put on your gloves, head outdoors, and discover the delicious world of wild food!
Nettle Soup
Ingredients
- 1 kg Nettles (top 4 leaves) Wear gloves when picking!
- 1 medium Onion Chopped
- 1 medium Leek Chopped
- 1 stalk Celery Chopped
- 2 cloves Garlic Chopped
- 1 knob Butter
- 1 litre Stock Duck stock recommended
- 2 tbsp Crème Fraîche For serving
- 1 tbsp Chives Chopped, for serving
- 1 pinch Black Pepper Freshly ground, for serving
Instructions
- Wearing gloves, pick the top four leaves of the nettles, avoiding any old or tough leaves.
- Wash the nettles thoroughly.
- In a large pot, sweat the chopped onions, leeks, celery, and garlic in butter until soft, about 10 minutes.
- Add the stock and bring to a simmer.
- Add the washed nettles to the simmering stock, stirring as they wilt. Simmer for 5 minutes until the stems are tender.
- Add salt and pepper to taste.
- Blend the soup until smooth.
- Serve with a dollop of crème fraîche, chopped chives, and freshly ground black pepper.
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