This Nettle Soup is a great way to use foraged Nettle greens. Their bright natural flavour pairs well with the creamy potato leek base and fresh dill.
The soup is creamy and rich but also light and bright. It’s the perfect transitional soup to serve as the desolate winter winds give way to the new growth of Spring.
Simple ingredients combined with the most basic technique result in the most remarkable Nettle Soup. Serve it with a lovely white swirl of crème fraîche or a dollop of sour cream.
Or, celebrate the new season by adding a few microgreens or edible spring flowers such as marigolds, pansies, or violets. The stunning soup is lovely as part of a Mother’s Day brunch or as a Spring dinner party starter.
Stinging Nettle is a nutritious addition to traditional Potato Leek soup. Use foraged greens to turn this classic soup into a new Springtime tradition.
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
2 tbsp butter
4 medium potatoes; peeled and cubed
4 cups chicken stock
1 cup heavy cream
4 oz Stinging Nettle leaves
1/3 cup fresh dill
salt and pepper
microgreens and edible flowers to garnish (optional)
Wash, then slice the white parts of the leeks.
Add the butter and a bit of olive oil to a medium soup pot and sweat the leeks until they become soft and translucent. Stir often to prevent scorching.
Add the cubed potatoes, then cover the vegetables in stock. Bring to a slight simmer, then cover. Cook until the potatoes are tender, about 20 minutes.
Fill a large saucepan with water and bring to a boil. Immerse the nettle leaves in the boiling water for 15 seconds, then remove with a slotted spoon. Immediately plunge into an ice water bath.
Place soup in Vitamix, add the nettle leaves, dill, and cream. Process until smooth and velvety.
Serve garnished with microgreens and edible flowers (optional).