The Nicest Nettle Soup

Although nettle soup doesn’t sound very appealing, if you have nettles, try it.

You will be pleasantly surprised and, who knows, this could become a firm favourite!

Be careful when picking stinging nettles, there is a good reason for their name.  You have to wear gloves unless you want to itch and scratch for hours.  Pick them by the stem rather than plucking leaves off.  Then, holding the stems, plunge them into boiling water.  They will wilt immediately, the sting will be gone and you can take your gloves off.

The recipe is simple and fairly quick to make.  The spring onions compliment the nettles without over-powering them, but you can substitute regular onions if you haven’t got any.  Sour cream breaks the creaminess of the soup and gives it a bit of a tang.  Use fresh cream if you prefer sweeter soups.

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The Nicest Nettle Soup

Stinging nettles are full of vitamins and minerals, are a great tonic herb, and good for a whole host of ailments such as gout, arthritis, hay-fever, eczema, anemia, dandruff and to increase milk flow. This soup is best with young shoots, and the first ones in Spring are the tastiest. Remember to wear gloves when you harvest the nettles. Once they hit boiling water the sting disappears, and you can handle them like spinach.

Course Soup

Diet Vegetarian

Servings 4

Ingredients

• 4 Tbsp Olive oil
• 1/4 cup Butter
• 6 Spring onions, finely chopped
• 1 tsp Garlic, finely chopped
• 3 big handfuls Fresh stinging nettles - young shoots, roughly chopped First plunge in boiling water to remove sting
• 1 cup Potatoes, peeled and cubed
• 1 Carrot, grated
• 2 -3 Celery leaves
• 1 Bay leaf
• 3 - 4 cups Water
• 1/2 cup Plain yoghurt or sour cream
• Salt and pepper

Instructions

• Liquidise the nettle leaves with the olive oil.
• Gently fry the onions in the butter until soft, but not brown.
• Add the potatoes, celery, bay leaf, garlic, carrots and water and cook until the potatoes are soft.
• Liquidise until smooth.
• Return to the pan and add the nettle mixture, yoghurt and season to taste. Gently heat but don’t boil.
• Serve with crusty bread or croutons