STINGING NETTLE SOUP
This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
- Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
Nutrition Facts : Calories 119 calories, Carbohydrate 18.6 g, Cholesterol 4 mg, Fat 3.9 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 1768.1 mg, Sugar 2.4 g
NETTLE SOUP (BRENNESSELSUPPE)
This is a traditional Austrian dish, and yes, it really calls for the ordinary stinging nettle, which has, when cooked, a distinct, nutty and aromatic flavour, that reminds a bit of spinach. You can buy young, tender nettle leaves at farmer markets or be daring and pick them yourselves. But don't forget to wear gloves. The nettles won't of course sting any longer when cooked. This soup is really worth a try, you won't regret the effort. Delicious! You can substitute young spinach leaves or swiss chard for the nettles). In the ingredient list I had to select spinach, as nettles were not recognized as edible food :)
Provided by Eismeer
Categories Vegetable
Time 25m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 11
Steps:
- Add butter to a pot and let melt.
- Add shallots and garlic and let fry until translucent.
- Add nettles and let wilt.
- Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
- Bring to a boil and blend soup in a blender or puree.
- Let soup cook until reduced to preferred thickness.
- Salt and pepper to taste.
- Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).
Nutrition Facts : Calories 727.3, Fat 53, SaturatedFat 32.3, Cholesterol 172.1, Sodium 551.7, Carbohydrate 33.8, Fiber 11.1, Sugar 3.5, Protein 18.6
WILD GARLIC & NETTLE SOUP
Forage for some fresh spring greens and simmer with finely diced vegetables to make this vibrant, healthy, low-fat green soup
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.
- Pour in the stock and simmer for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins.
- Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.
Nutrition Facts : Calories 189 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
NETTLE SOUP
Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
- Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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NETTLE SOUP RECIPE | FEASTING AT HOME
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5/5 (3)Total Time 30 minsCategory SoupCalories 170 per serving
- In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.
- When potatoes are tender, carefully add nettles ( using gloves or tongs) and stir, letting them wilt, about 1 minute. Do not boil. Turn off the heat and let the pot cool. The hot water will neutralize their sting.
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- Divide among bowls, top with a swirl of yogurt or sour cream. Sprinkle with fresh tarragon leaves or edible flower petals. Add a drizzle of truffle oil, if you like.
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