Here stinging nettles are simply added to an easy, super-nutritious spring soup thickened with sunchokes, which add a lovely nutty flavor. The cream adds a lovely smoothness to the soup but is completely optional.
Like all soups, this one tastes best when made with homemade stock (but don't worry, it works just fine with store-bought broth or even plain old-fashioned water).
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes 4 to 6 servings
Ingredients:
- 2 Tbsp. butter, divided
- 1 onion, chopped
- 1 tsp. salt, plus more to taste
- 1 lb. sunchokes, peeled and roughly chopped
- 6 cups chicken or vegetable broth, or water
- 1 lb. stinging nettles
- 1/2 tsp. freshly ground black pepper
- 1/2 cup heavy cream (optional)
- Sour cream, yogurt, Horseradish Cream, or Mustard Cream (optional)
Preparation:
- In a large pot, melt 1 Tbsp. of the butter over medium-high heat. Add the onion and 1 tsp. salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
- Add the sunchokes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
- Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, and pepper.
- Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
- Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
- Serve hot, garnished with sour cream, yogurt, Horseradish Cream, or Mustard Cream, if you like.
Makes 4 to 6 servings Stinging Nettles Sunchoke Soup.
