Nettle Soup

How to Make Nettle Soup

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1. Wearing rubber gloves, pick the leaves from the stalks, discarding the thick stems. Wash the leaves in a colander under cold running water.

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2. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 6 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

3. Add the potato and stock and bring to the boil. Reduce the heat, cover and simmer for 12 to 15 minutes, until the potato is tender.

   Mark done Start 12 min timer

4. Add the nettles, pushing them under the liquid, and cook for 3 minutes, until wilted and bright green. The heat removes the sting.

   Mark done Start 3 min timer

5. Blend the soup with a stick blender, or in batches in a jug blender, until smooth.

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6. Stir in the cream, nutmeg and lemon juice and reheat gently without boiling. Season to taste with salt and pepper and serve with chives.

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Tips for Making Nettle Soup

• Pick only young tops, before the plants flower. Older leaves are tough and can taste bitter, and mature nettles can make the soup gritty.
• Cook the nettles for only a few minutes. Longer cooking turns them dull and olive green instead of bright.
• Handle the raw leaves with gloves. Once they have been in the hot stock they are completely safe to touch and eat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Nettle Soup

• Crusty bread
• Soda bread
• Poached egg

Storing & Reheating Nettle Soup

Keeps in the fridge for up to 3 days. Freezes for 3 months. Reheat gently and stir well, as it may separate slightly.

Nettle Soup FAQ: Common Questions

Nettle Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.