Creamy Wild Garlic And Nettle Soup Recipe (Nässelsoppa)
Servings: 4
Calories: 291kcal
This is a great recipe to make in early spring when wild edibles are abundant. Stinging nettles pair perfectly with flavorful wild garlic, which adds balance to the earthy flavor of nettle soup. Wear rubber gloves or blanch the stinging nettles briefly to make them easier to handle!
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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
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.
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.
Nutrition
Serving: 1cup | Calories: 291kcal | Carbohydrates: 29g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 536mg | Potassium: 643mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2020IU | Vitamin C: 18mg | Calcium: 263mg | Iron: 3mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
