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Stinging Nettles Soup

Julia Schröder

For Dinner ( Vegetarian, Soups, Appetizers )


Published on

15 minutes to prepare and 20 minutes to cook

Serves 4


So in front of Wil's studio, there are tons of nettles. Most people hate them cause they sting and grow like crazy. But, in fact, they also get used for medicinal and cosmetic purposes, for example as a remedy for arthritis and intestinal problems, as well as for purifications and fasts. Nettles are really good for your liver and gall bladder and they help controlling dandruff and make your hair all shiny...

You can also just eat them. When prepared they almost taste like spinach
(but they contain more iron than spinach!).
Wil found a recipe for Stinging Nettles Soup, and we couldn't resist, but had to try it out.
(Source: http://localfoods.about.com/od/spring/r/NettleSoup.htm)

It was delicious and really easy to prepare!
Just remember wearing gloves when picking and preparing them...


* 2 Tbsp. butter, divided
* 1 onion, chopped
* 1 tsp. salt, plus more to taste
* 1 lb. potatoes, peeled and chopped
* 6 cups chicken or vegetable broth, or water
* 1/2 lb. stinging nettles
* 1/2 tsp. freshly ground black pepper
* 1/4 tsp. freshly grated nutmeg
* 1/2 cup heavy cream (optional)
* Sour cream, yogurt, or horseradish creme

We additionally added one chopped carrot and one chopped garlic clove, and stirred in some of the horseradish and used sour creme/creme fraiche as garnish.
Oh, and we didn't have nutmeg at home. So we skipped that, too...


1. In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.
4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
6. Serve hot, garnished with sour cream, yogurt, or horseradish creme, if you like.


It tastes way better if you use homemade chicken or vegetable broth rather than the powdered version. I find the powdered stuff often way too salty and chemical/msg tasting...


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