Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Barbara Kafka, author of Vegetable Love, first shared this recipe for Nettle Soup with us on March 25, 2006. Keep reading for the full recipe…
Nettle Soup
Makes 6 1/2 cups
2 Tablespoons unsalted butter or olive oil
Leaves from 1/4 pound nettles, cut across into 1/4 inch strips (about 1 1/2 cups packed)
3 medium floury potatoes (1 1/4 lbs), peeled and cut into 1/4 inch dice (about 3 cups)
5 cups chicken or vegetable stock
1/2 cup heavy cream
1 tsp Kosher salt
Freshly ground black pepper to taste
Melt the butter or heat the oil in a large pot. Add the nettles (leaves only). Cook, stirring, over medium heat for 5 minutes. Add 1/2 cup water. Reduce the heat and simmer for 10 minutes, stirring occasionally; the water will be almost evaporated.
Add the potatoes. Pour in the stock. Bring to a boil. Reduce the heat and simmer for 8 minutes, or until the potatoes are tender. Stir in the cream.
Pass the soup through a food mill fitted with a medium-coarse disc. Season with the salt and pepper to taste. Serve hot.