Nettle Soup with Potato and Leek
Recipe by Dish ‘n’ the Kitchen
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.
Recipe by Dish ‘n’ the Kitchen
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.
Leave a comment