Nettles Soup

Kevin Kindland

Kevin Kindland

7th May 2015

Nettles Soup

Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland and Eastern Europe, but historically consumption of nettles was more widespread. Nettle stew was eaten by inhabitants of Britain in the Bronze Age, 3000 years ago.

Ingredients

  • Knob of butter
  • 2 onion, chopped
  • 2 large potato (Maris Piper or King Edward), peeled & chopped
  • 1500ml chicken stock
  • 1kg wild Nettle, washed
  • 200ml double or whipping cream
  • salt, pepper

Method

1. Melt the butter, and add the onion, cooking on medium heat until the onion is soft but not coloured.

2. Add the potatoes and seasoning, stirring for a few seconds. Pour in the chicken stock and cook until the potatoes are almost cooked through.

3. Add the cream, Nettle and cook for a further 2-3 minutes. Blitz the soup using a blender or hand mixer. Season to taste