2cupsdicedpeeled russet potato, roughly 1 large potato
2cupsdiced leeks
2medium sized shallotsdiced small
1small yellow oniondiced
3tablespoonsunsalted butter
1cupdiced celery
Kosher saltto taste
White pepperto taste
8ozstinging nettlesor roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.
Finishing and serving
Crème fraiche
chopped dill or mint
chopped hard boiled eggoptional
extra virgin olive oil to garnish
Instructions
Nettles
Harvest fresh nettles in the spring about 4-5 inches tall. *see note
Wash the nettles in a sink of cold water, then dry them.
Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles.
Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles, that's fine. To blanch them put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil.
Cook the nettle leaves and stems for 30 seconds, then remove to a tray, spread them out and cool naturally. Chop the nettles fine and reserve.
Building the soup
Sweat the celery, potato, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.
Add ¾ of the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.
Add the rest of the finely chopped, reserved nettles back to the soup as a garnish. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.
Finishing
Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.
Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at it's peak if it's made the night before.
Serving
Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche and the oil, if using.
Video
Notes
Harvesting
If the nettles are young I may not wear thick gloves, but I always do with older plants as the stinger intensifies as nettles grow. You can also harvest nettle tops in early summer, or buy them at a farmers market.