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Stinging Nettles Soup

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Stinging Nettles Soup

Stinging Nettles Soup

Photo © Molly Watson
Stinging nettles need to be tamed before you can eat them. How do you tame these prickly, rash-producing tangles? Easy. You cook them. Here they are simply added to an easy, super-nutritious, and delicious spring soup.

Like all soups, this one tastes best when made with homemade stock (but works just fine with store-bought broth or even plain old-fashioned water).

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 Tbsp. butter, divided
  • 1 onion, chopped
  • 1 tsp. salt, plus more to taste
  • 1 lb. potatoes, peeled and chopped
  • 6 cups chicken or vegetable broth, or water
  • 1/2 lb. stinging nettles
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup heavy cream (optional)
  • Sour cream, yogurt, or Horseradish Cream (optional)

Preparation:

  1. In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
  2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
  3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.
  4. 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.
  5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
  6. Serve hot, garnished with sour cream, yogurt, or Horseradish Cream, if you like.

Makes 4 to 6 servings Stinging Nettles Soup.

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