Vibrant green and luxuriously smooth, this nettle soup is a fresh and foraged spring delicacy.
Have you ever eaten nettles?
The first time I ate them, they were baked on a pizza.
Elise Bauer
The flavor is something akin to spinach, but even better.
Luxurious and vibrant green, this soup is a bowl-licker.
By the way, you never forget your first encounter with stinging nettles.
Elise Bauer
I was about 6 years old on a trail in Griffith Park in Los Angeles with my parents.
My hand brushed against a plant alongside the path.
It felt like a hundred little needles poking the back of my hand.
Elise Bauer
Soon, my skin was covered with little white bumps, proof of the pain.
Nettles have been used as an herbal remedy for thousands of years.
you’re able to buy nettle supplements and nettle tea.
Elise Bauer
it’s possible for you to always blanch them and freeze them to use later.
Their “stings” are tiny, delicate silicate tubes that radiate from the stem and leaves.
Use scissors to snip the tips off right into a bag or basket.
Elise Bauer
When To Harvest Nettles
Harvest nettles when they are young and full of vital new growth.
Once they are in flower, it’s too late in the season.
In most places, nettles will be ready to harvest mid-spring.
Elise Bauer
A Few Edible Species of Nettles
There are a few different edible species of nettles.
Stinging nettles (Urtica dioica), also known as common nettle, grow all over the world.
Wood nettles (Laportea canadensis) appear later in the season (early summer, for some).
Elise Bauer
Their leaves are more delicate.
More Fresh Recipes for Spring
Nettle Soup
Fresh, raw stinging nettles sting!
Wear protective gloves when handling them, until after they are blanched.
you could easily make this soup without the cream, if you are avoiding dairy.
Prepare a large bowl of ice water.
Wearing protective gloves, transfer the nettle tops into the boiling water.
Blanch for 2 minutes.
Strain in a colander.
Cut away and discard any large stems from the nettles.
You should have 3 to 4 cups of blanched tender nettle tops and leaves for this recipe.
Any blanched nettles not used at this point can be frozen for future use.
In a 6-quart soup pot, heat the olive oil and butter on medium heat.
Add the chopped shallots and celery and cook until softened, about 5 minutes.
Add the chopped potatoes, chicken stock, bay leaf, and thyme.
If using unsalted or low sodium stock, add one teaspoon of salt.
Bring to a simmer and simmer for 5 minutes.
Roughly chop the blanched nettles.
Add 3 to 4 cups of the chopped blanched nettles to the pot.
Add enough water to just cover the nettles and potatoes, 1 to 2 cups.
Return to a simmer and simmer for 15 minutes or until the potatoes are soft and the nettles tender.
Remove the bay leaves (and thyme sprigs if using) from the pot.
Using an immersion blender or working in batches with a standing blender, puree.
Return to the pot and take off the heat.
Add salt to taste.
Add 1/2 teaspoon of freshly ground black pepper.
Right before serving, swirl in the cream.
Adjust seasonings to taste.
Sprinkle with black pepper and garnish with a sprig of fresh mint to serve.
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