Stinging Nettle & Potato Soup

Stinging Nettle Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

1 Tbsp butter
1 medium onion, diced
1 tsp salt
1 lb potatoes, peeled & cut into 1 inch cubes
6 cups chicken stock (substitute vegetable stock or water)
1 lb stinging nettles
Salt & pepper to taste
2 hard-boiled eggs, chopped (optional)
Fresh mint leaves, finely sliced (optional)



Melt the butter in a large pot over medium high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.


Add the stock and potatoes and bring to a boil. Add 1 tsp salt, reduce the heat to a low simmer and cook until the potatoes are tender when pierced with a knife, about 15 minutes.


Using gloves, rinse the nettles well under cold water to remove any dirt or grit. Add the nettles to the pot and cook until very tender, about 10 minutes. Add salt & pepper to taste.


Puree the soup with an immersion blender, regular blender or food processor to the desired level of smoothness, working in batches if necessary. For a finer texture pass the soup through a sieve or strainer. Taste again, and adjust seasonings if necessary.


Serve hot, garnished with chopped hard-boiled egg and mint, if desired.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

How can we help?

Receive our newsletter