Nettle and Potato Soup

Foraged nettles sting on contact but lose that bite the moment they hit simmering water, turning tender and spinach-like within a minute or two. Blended with soft potatoes into a pale green, faintly earthy soup, they taste closer to sorrel or watercress than anything aggressive, and a swirl of cream at the end smooths the whole thing out. For more blended, root-vegetable soups in the same vein, try our celeriac and apple soup or kabocha squash and coconut soup. And if turnips are more your speed than nettles, our roasted turnips with brown butter is a good next stop.

Ingredients

• 6 cups fresh nettle leaves (wear gloves to handle), rinsed
• 2 tbsp butter
• 1 leek, white and light green parts, sliced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat. Add leek and cook 5 minutes until soft.
2. Stir in garlic and cook 1 minute, then add potatoes and broth.
3. Bring to a boil, reduce heat, and simmer 15 minutes until potatoes are fork-tender.
4. Using tongs, add nettle leaves directly to the pot and simmer 2 to 3 minutes until wilted (this neutralizes the sting).
5. Blend the soup until smooth using an immersion blender, then stir in cream and lemon juice.
6. Season with salt and pepper and serve hot.

Nutrition Facts (per serving)

Wear gloves for the harvest, forget you ever needed them by the first spoonful.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.