Creamy Wild Garlic And Nettle Soup Recipe (Nässelsoppa)
This Wild Garlic and Nettle Soup is mild and creamy and full of foraged goodness!
Stinging nettles pair perfectly with flavorful wild garlic, which adds balance to the otherwise earthy flavor of nettle soup. This is a great recipe to make in early spring when wild edibles are abundant.
The best time to forage nettles varies depending on where you live. Here in the south of Sweden, usually around the end of April.
If you're unable to forage your own wild garlic, you can often find it at farmers' markets or well-stocked supermarkets.
You might also enjoy this Vibrant Green Homemade Wild Garlic Oil and this Wild Garlic Frittata With Goat Cheese And Bell Peppar!
Wild Garlic and Nettle Soup Recipe
Even young nettles can sting! To make the stinging nettles easier to handle, you can either blanch them briefly in hot water or wear rubber gloves.
Ingredients
2 cups nettle tops –Choose young shoots
2 cups wild garlic leaves – include any wild garlic flowers and stalks.
1/2 a leek – or a small yellow onion .
2 tbsp olive oil
2 tbsp of butter
1 medium potato – chopped finely.
1 quart chicken stock – use vegetable stock for a vegetarian soup.
1/4 tsp sea salt.
To serve:
Fresh lemon juice, just a squeeze
Fresh cream or crème fraîche
Black pepper to season
Equipment
A Large saucepan with a lid.
A stick blender
Instructions
1. Prepare the stinging nettles:
Remove any debris, grass, or leaves that you may have missed, and separate the nettle leaves from the stalk.
Rinse them well under running water and allow them to drain in a colander.
2. Rinse the wild garlic leaves in cold water and shake off any excess water.
3. Rinse and finely chop the leek.
Heat the olive oil in a large saucepan and add the leeks to the pan. Sautee gently until soft. stir often to avoid browning.
4. When the leek has softened, add the butter and chopped potato and lower the heat.
Place the lid on the pan and sweat the vegetables over gentle heat for 10-15 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
5. Add the stinging nettles, stirring well to coat with oil, and sweat for a further 5 minutes over medium heat. Add a splash of water to the pan if necessary.
6. Add the chicken stock and salt and bring to a boil over medium-high heat.
Simmer for about 5 minutes until the nettles have softened.
7. Add the wild garlic and simmer briefly to wilt the wild garlic leaves.
8. Blend to a smooth soup using a stick blender or food processor.
8. Add a generous splash of lemon juice and a good grinding of pepper. Season with a little salt if necessary.
If the nettle taste is too pronounced for your liking, half a cup of cream will soften it beautifully.
Serving suggestions
In Sweden, nettle soup is traditionally served with boiled egg halves or a poached egg.
Top with crumbled blue cheese or goat cheese, a dollop of crème fraîche, a drizzle of cream, or wild garlic oil.
Serve with crusty bread for dipping.
Variations to try
Zucchini and celery root (celeriac) are both mild veggies that work well as a substitute for potatoes or if you wish to add an extra vegetable.
How to store this soup
Store in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months.
Thaw overnight in the fridge and reheat over a low temperature to preserve the vibrant color of the soup.
Creamy Wild Garlic And Nettle Soup Recipe (Nässelsoppa)
Equipment
- Large saucepan with a lid
- Stick blender
Ingredients
- 2 cups nettle tops
- 2 cups wild garlic leaves include any wild garlic flowers and stalks.
- ½ leek. alternatively: a small yellow onion.
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium potato chopped finely.
- 1 quart chicken stock to make this soup vegetarian use vegetable stock
- ¼ tsp sea salt
To Serve:
- Fresh lemon juice
- Fresh cream
- Black pepper
- ½ Boiled egg
Instructions
Prepare the stinging nettles:
- Remove any debris, grass, or leaves that you may have missed, and separate the nettle leaves from the stalk.Rinse them well under running water and allow them to drain in a colander.
- Rinse the wild garlic leaves in cold water and shake off any excess water.
- Rinse and finely chop the leek. Heat the olive oil in a large saucepan and add the leeks to the pan. Sautee gently until soft. stir often to avoid browning.
- When the leek has softened, add the butter and chopped potato and lower the heat.
- Place the lid on the pan and sweat the vegetables over gentle heat for 10-15 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
- Add the stinging nettles, stirring well to coat with oil, and sweat for a further 5 minutes over medium heat. Add a splash of water to the pan if necessary.
- Add the chicken stock and salt and bring to a boil over medium-high heat. Simmer for about 5 minutes until the nettles have softened.
- Add the wild garlic and simmer briefly to wilt the wild garlic leaves.
- Blend to a smooth soup using a stick blender or food processor.
- Add a generous splash of lemon juice and a good grinding of pepper. Season with a little salt if necessary.
- If the nettle taste is too pronounced for your liking, half a cup of cream will soften it beautifully.
Notes
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
This was the best nettle soup I’ve tried, really mild and creamy!
Delighted to hear that you enjoyed it!
Delighted to find a nettle soup that is so easy to make. Nettles are great bone builders so I’ve been waiting to make this, it tastes great, easy to make and froze a batch for later!
Never knew that about nettles! Thanks! I’m glad you enjoyed it!