Recipe: Stinging Nettles Soup

14 Mar

Quick & easy soup that’s satisfying yet light.  I ate it hot, but would be good cold as well.


  • 1 onion, chopped
  • 2 russet potatoes, cubed
  • 2 handfuls nettle leaves, rinsed
  • a dash of cream
  • sour cream & chives to garnish

Saute the onion in some butter until softened.  Add the potatoes and cover with water.  Bring to boil and simmer for 20-30 minutes, or until potatoes are tender.  Add the nettle leaves and cook 5 more minutes (to prep the nettles, tear the leaves off the stems and wear rubber gloves and don’t psyche yourself out too much by worrying that the poison is somehow getting through the rubber – it’ll be ok).  Puree the soup using your new immersion blender (yay! so much easier than the blender) and return to the heat.  Add a little cream to taste and taste for S&P.  Serve topped with sour cream and chives.


One Response to “Recipe: Stinging Nettles Soup”

  1. Oliver March 14, 2010 at 7:56 pm #

    Looks amazing!!!

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