Creamy Nettle Soup

Serves 4

• 8 ounces (225 g) young nettle tops or tender leaves, loosely packed
• 1 tablespoon butter or extra-virgin olive oil
• 1 medium onion, chopped
• 10 medium-sized mushrooms
• 2 medium potatoes, chopped into small pieces
• 4¼ cups (1L) vegetable stock or water
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper
• Sprigs of parsley or cream (for garnish)

Note:  Always wear gloves when collecting and handling fresh nettles.  Collect the young new leaves, but please only take a few from each plant!

Method:

1. Wash and finely chop the nettle leaves.
2. Heat the butter/oil and sauté the onion, mushrooms and potato for 2-3 minutes.
3. Add stock or water and bring to boil.
4. Add salt and pepper.
5. Simmer for 10-15 minutes until potatoes are soft and the stock has reduced slightly and thickened.
6. Add the chopped fresh nettles.
7. Return to simmer and continue to cook for 10-15 minutes.
8. Adjust seasoning as necessary.
9. Cool slightly and blend in a processor.
10. Garnish

Recipe Alternative: Using Nettle Tea

The soup can be made with Nettle tea instead of fresh nettles.

To use the tea, make a strong tea – 2 tea bags in approximately 500mls.  Use this as your stock.

Instead of nettle leaves as above, use spinach.  This will give some bulk to the soup without too much of a nettle flavour.

 

Recipe thanks to Gaia Herbs Professional Solutions