Nettle Cream Soup

🧂 Ingredients

• 100 g stinging nettles
• 50 g butter
• 1 clove garlic
• 1 small onion

  (about 120 g) diced
• 1 large yellow potato

  (about 200 g) diced
• 1 medium carrot

  (about 125 g) diced
• 1 small celery stalk

  (about 50 g) finely chopped
• 1.5 cups vegetable stock

  (or chicken stock)
• 1 cup water
• 1/3 cup half-and-half cream

  plus more to garnish
• black pepper

  to garnish
• extra virgin olive oil

  to garnish

Instructions

• 1 Pick over the nettles to remove any large stems, bad leaves, or bits of debris.
  Make sure to wear gloves for this part - preferably fairly robust ones.
• 2 Bring a large pot of lightly salted water to a boil. Add the nettles (make sure
  to wear your gloves) and blanch for 90 seconds, then remove, rinse with cold
  water to stop cooking, and drain.
• 3 Melt the butter in a large pot over medium heat, then add the onions and garlic
  and saute until fragrant and slightly browned - about 5 minutes.
• 4 Add the potatoes, carrots, celery, and stock and bring to a gently boil. Cover
  and simmer (reduce the heat if necessary) until the potatoes and carrots are
  quite soft, about 10 minutes.
• 5 Add the cooked nettles to the soup along with the cup of water. Return the soup
  to a boil and simmer, covered, for 5 minutes. Remove from heat and allow to cool
  a little.
• 6 Pour the soup into a blender or food processor (or use an immersion blender for
  a slightly thicker consistency) and blend. If serving the soup immediately,
  return it to the pot and add the cream, then stir to combine. If serving later,
  set the soup aside or refrigerate it, then reheat and combine with cream later.
• 7 Serve the soup warm or chilled, with a drizzle of cream, a little olive oil, and
  if you like, some chilies or Tabasco sauce.

Nutrition Info