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Nettle Soup

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Ingredients

10-12 cups Nettles leaves and smaller stems
1 potatoes diced
2 carrots diced
2 stalks celery shopped
1 onion diced
4 garlic clove minced
4 cups chicken broth
to taste salt & pepper
1 tsp thyme
0.5 tsp nutmeg

Nettle Soup

A savoury soup with complex flavours. Excellent for breakfast or as a first course with guests.

  • 1 hour
  • Serves 8
  • Medium

Directions

I went foraging and had the opportunity to collect stinging nettles. More specifically, our guide collected a whole freezer bag and his hands were inflamed. Luckily, natures medicine was near by and the burdock root cleared it right up. Read more about our foraging adventure »

Nature stands alone for beauty
-Peter Blush, Pucks Plenty

This soup recipe was recommended by our guide Peter from Pucks Plenty in Stratford and adapted from the original.

It tasted so much better than I envisioned. Most surprising, it didn’t taste like Nettle tea.

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Steps

1
Done

Harvest, prepare, and using gloves, wash a plastic bag-full of fresh stinging nettle leaves and smaller stems, about 10-12 cups.
Use gloves to carefully place washed nettle leaves in large saucepan, without touching them. Add water to cover, and bring to a low simmer. Blanch leaves for 10-15 minutes, until tender (Note: they’ll be safe to touch once blanched!). Once blanched rinse leaves in cold water.

2
Done

Over medium heat, sauté the chopped vegetables until soft using 2-3 tsp of your oil of choice. Cook for maybe 10 minutes. Add the stock plus 2 cups of filtered water and bring a boil. Reduce to a simmer and cook for 20 minutes.

3
Done

Stir in the spices and nettles. Puree using an emulsifier.

Pour into soup bowls, garnish with heavy cream (optional), and serve warm.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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