STINGING NETTLE SOUP
This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
- Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
Nutrition Facts : Calories 119 calories, Carbohydrate 18.6 g, Cholesterol 4 mg, Fat 3.9 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 1768.1 mg, Sugar 2.4 g
NETTLE SOUP
Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
- Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
NETTLE SOUP
This wild and verdant plant makes a wonderfully luxurious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot, and cover with cold water by about 2 inches; add 1 tablespoon salt. Bring to a boil, and cook until potatoes are tender, about 25 minutes. Drain; let cool completely. Cut into 1/4-inch dice; set aside.
- Melt butter with the oil in a large pot over medium heat. Add onions and nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes. Add stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened, about 30 minutes. Let cool slightly.
- Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with the potatoes, and drizzle with cream. Season with pepper, and serve.
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NETTLE SOUP RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (2)Total Time 30 minsCategory SoupCalories 170 per serving
- In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.
- When potatoes are tender, carefully add nettles ( using gloves or tongs) and stir, letting them wilt, about 1 minute. Do not boil. Turn off the heat and let the pot cool. The hot water will neutralize their sting.
- Once cooled, blend until very smooth. Add the fresh tarragon and a squeeze of lemon and blend again. Taste and adjust salt and lemon.
- Divide among bowls, top with a swirl of yogurt or sour cream. Sprinkle with fresh tarragon leaves or edible flower petals. Add a drizzle of truffle oil, if you like.
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