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
- 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)
- 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.
- Add potatoes 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, pepper, and nutmeg.
- 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, or Horseradish Cream, if you like.
Makes 4 to 6 servings Stinging Nettles Soup.