Classic Stinging Nettle Soup

Traditional Stinging Nettle Soup or nasselsoppa

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5 from 21 votes

A rich, ultra nettley stinging nettle soup made with nettles, stock, vegetables, potato, and a splash of cream.

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Soup

Cuisine: American, French

Keyword: Nettle Soup, Stinging Nettles, Wood Nettles

Servings:

Calories: 223kcal

Author: Alan Bergo

Ingredients

Soup

4 cups chicken stock
½ cup heavy cream
2 cups diced peeled russet potato, roughly 1 large potato
2 cups diced leeks
2 medium sized shallots diced small
1 small yellow onion diced
3 tablespoons unsalted butter
1 cup diced celery
Kosher salt to taste
White pepper to taste
8 oz stinging nettles or 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 egg optional
extra virgin olive oil to garnish, optional

Instructions

Preparing the Nettles

Harvest fresh nettles in the spring about 4-5 inches tall. You can also use the tender growing tips in the late spring and summer.
Wash the nettles in a sink of cold water, then dry them.
Blanch the nettles in 2-3 quarts of boiling water seasoned to taste with salt. Cook only until wilted, about 30 seconds. Shock the nettles in cold water and squeeze dry.
Remove a handful of nettles and finely chop them to add after the soup is pureed.

Building the soup

Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.
Add 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 and stir in as a garnish if desired. 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 its peak if it's made the night before.

Serving

Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.

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.

Extra Strong Nettle Flavor

Blanching and chopping the greens ensures a smooth texture but is optional. If your nettles are young, you can also put them directly into the blender without blanching which will cook them as it purees. Reheat the soup, season to taste and serve. It has a potent flavor almost reminiscent of oysters. The nettles can also be steamed for a stronger flavor.

Nutrition