Recipe: Nettle Soup

Every Thursday on the Good Food Blog we share a recipe from our archives.

Barbara Kafka‘s book, Vegetable Love, contains both notes and recipes all about vegetables. She first shared this recipe for Nettle Soup 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 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 chicken 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.